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Crockpot Pineapple Chicken Tacos

Crockpot Pineapple Chicken Tacos

New year, New #TacoTuesday recipe. You’ll be PINE-ing for these sweet and spicy tacos!

Gluten-Free Grain-Free Wheat-Free
Total Time 3 hours 15 minutes Minutes
Servings 3 Servings
Difficulty Easy
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Ingredients

  • 1 lb chicken breasts
  • 1/2 cup red onion, chopped
  • 1 jalapeño, minced (leave the seeds in)
  • 1 1/2 cups pineapple, chopped
  • 2 tbsp chopped green onions
  • 1 tbsp sriracha
  • 1 tbsp prepared mustard
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/3 cup water
  • spicy cilantro jalapeño sauce, for garnish
  • slaw mix

Directions

  1. In a bowl, mix the red onion, jalapeño, pineapple, green onions, sriracha, mustard, garlic, cumin, chili powder, salt, and water.
  2. Add chicken to Crockpot, and top with mixture.
  3. Cook on high for 3 hours (or low for 5 hours).
  4. Shred the chicken.
  5. Heat CAULIPOWER Cauliflower Tortillas in a skillet on high for 30-45 seconds on each side.
  6. Top tortillas with the chicken, slaw mix, and the spicy cilantro jalapeño sauce.
  7. Serve immediately.

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