Crock Pot Hawaiian BBQ Chicken Tacos (with Pineapple Mango Salsa)

Crock Pot Hawaiian BBQ Chicken Tacos (with Pineapple Mango Salsa)

Ingredients For the Chicken:
3 lbs boneless skinless chicken breast
1 1/2 cups unsweetened pineapple juice
1/2 cup honey BBQ sauce (Sweet Baby Rays is the best)
1/3 cup soy sauce
1/4 cup rice vinegar or
apple cider vinegar
1/4 cup brown sugar (lightly packed)
2 cloves garlic (minced)
1 teaspoon minced ginger
1 or 2 tablespoons sriracha
12 corn tortillas
cheese (shredded) and sour cream (optional)

Ingredients For the Pineapple Mango Salsa:
1 whole pineapple (peeled and diced)
1 whole mango (diced)
1/2 whole medium red onion (finely diced)
1 whole jalapeno, (seeded and diced)
fresh cilantro (chopped)
1 whole lime (juiced)
dash of kosher salt
dash of granulated sugar (optional)


Spray crock pot with non-stick cooking spray. Combine the pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar and sriracha in a large bowl and whisk until well combined. Place the chicken breast in the slow cooker and cover with pineapple juice mix. Cover and cook on low for 7-8 hours.

Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. When the chicken is fully cooked, shred with 2 forks in the sauce and toss. Let it absorb the sauce for another 30 minutes and then serve with the salsa on the corn tortillas. Sprinkle with cheese and top with sour cream.

Need a Drink?
Try Pineapple Mint Lemonade!

1 cup sugar
2/3 cup water
1/3 cup fresh mint leaves (finely chopped)
1 can (46 oz) DOLE® Canned
100% Pineapple Juice
1 cup lemon juice
fresh mint leaves (optional)
Combine sugar and water in large saucepan; bring to boil. Boil 1 minute; remove from heat. Stir in chopped mint; let stand 15 minutes. Strain liquid into punch bowl; discard chopped mint. Add pineapple and lemon juices. Serve over ice cubes in tall glasses. Garnish with mint sprigs, if desired

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