Slow Cooker Pineapple Chicken Tacos
Switch up your weeknight dinners with these delicious pineapple chicken tacos topped with a fresh jalapeño pineapple salsa. This easy, slow cooker recipe requires minimal effort– just set and forget it. When ready, shred the juicy chicken and let it soak up the flavorful sauce. Serve in corn or flour tortillas, or over rice.
- Prep Time: 5 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4-5 servings
- Category: Dinner
- Method: Slow Cooker
Ingredients
Units
Pineapple Chicken Tacos
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 1/4 cups fresh pineapple, finely chopped
- 1/2 jalapeño, finely minced (seeds and ribs removed)
- 3/4 cup minced red onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 cup dried oregano
- 1/4 cup crushed tomatoes
- 1/4 cup water
- 1/2 lime, juiced
Jalapeño Pineapple Salsa
- 3/4 cups fresh pineapple, finely chopped
- 1/2 jalapeño, finely minced (seeds and ribs removed)
- 1/2 lime, juiced
Instructions
- Add the chicken, pineapple, jalapeño, red onion, garlic, salt, pepper, chili powder, cumin, paprika, dried oregano, crushed tomatoes, water, and lime juice into a 5-quart of larger slow cooker. Stir together, making sure everything is coated evenly.
- Cover with lid and cook on high for 4 hours or low for 6 hours.
- Remove the chicken from the slow cooker, and using 2 forks, shred into smaller pieces. Place the chicken back into the slow cooker and stir to combine. Let it soak up the sauce for 10 minutes. Optional: After the chicken has soaked up some of the sauce, place the chicken (with some sauce) on a baking sheet lined with aluminum foil and place under the broiler until browned, about 3-6 minutes. Keep an eye on it so it doesn't burn!
- While the chicken finishes, make the jalapeño pineapple salsa. Combine the pineapple, jalapeño and lime juice in a small bowl. Stir to combine. This can also be done ahead of time.
- Serve the chicken in flour or corn tortillas, or over rice topped with the pineapple jalapeño salsa. Leftovers stay fresh in the refrigerator for up to 5 days. Reheat on low over the stove or in the microwave.
Notes
- Make Ahead Instructions: The jalapeño pineapple salsa can be made up to 2 days in advance and stored in the refrigerator. The ingredients for the chicken tacos (including the chicken) can be placed in a baking dish covered tightly, storage bag, or the insert of the slow cooker covered tightly in the refrigerator for up to 1 day in advance. When ready, begin at step 2.
- Freezing Instructions: The ingredients for the chicken tacos (including the chicken) can be placed in a freezer-safe bag and frozen for up to 3 months. Thaw overnight in the refrigerator, then begin at step 2. The cooked chicken tacos can be frozen for up to 3 months stored in a freezer-safe bag.
- Chicken: You can use chicken breasts or chicken thighs in this recipe– make sure they are boneless, skinless.
- Pineapple: You can use fresh pineapple or canned pineapple in water. I usually use fresh pineapple during the warmer months and canned pineapple during the colder months.
- Jalapeño: There's one jalapeño in this recipe. If you want less heat, remove the seeds and center membrane. Half the jalapeño is in the chicken, while the other half is in the pineapple salsa.
