Crockpot Pineapple Chicken Tacos
Recipe By:
3 hours 15 minutes Minutes
3 Servings
Easy
New year, New #TacoTuesday recipe. You’ll be PINE-ing for these sweet and spicy tacos!
Ingredients
- 6 Grain Free Cauliflower Tortillas
- 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
Cooking Instructions
- In a bowl, mix the red onion, jalapeño, pineapple, green onions, sriracha, mustard, garlic, cumin, chili powder, salt, and water.
- Add chicken to Crockpot, and top with mixture.
- Cook on high for 3 hours (or low for 5 hours).
- Shred the chicken.
- Heat CAULIPOWER Cauliflower Tortillas in a skillet on high for 30-45 seconds on each side.
- Top tortillas with the chicken, slaw mix, and the spicy cilantro jalapeño sauce.
- Serve immediately.
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