Description
A delightful blend of sweet and tangy flavors in these slow-cooked Hawaiian BBQ chicken tacos served with refreshing pineapple slaw.
Ingredients
Scale
- 3 lbs boneless skinless chicken breast
- 1 1/2 cups unsweetened pineapple juice
- 1/2 cup honey BBQ sauce
- 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
- 1–2 tablespoons sriracha
- 12 flour tortillas
- 1 cup sharp cheddar cheese, shredded
- 1/2 small purple cabbage, sliced thin
- 1/4 medium green cabbage, sliced thin
- 1/4 fresh pineapple, cored and diced
- 1/2 small red onion, diced
- 2 tablespoons cilantro, chopped
- 1/4 cup unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon sriracha
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- Crushed red pepper, to taste (optional)
Instructions
- Spray a crock pot with non-stick cooking spray.
- Combine pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha in a large bowl; whisk until well combined.
- Place chicken breasts in the slow cooker and pour the pineapple juice mixture over them.
- Cover and cook on low for 7-8 hours until the chicken is tender.
- Prepare the slaw by combining all the slaw ingredients in a bowl and refrigerate until ready to serve.
- Shred the chicken in the sauce after cooking and let it absorb the sauce for another 30 minutes.
- Serve shredded chicken in flour tortillas topped with pineapple slaw and cheddar cheese.
Notes
For additional flavor, allow the chicken to simmer for the full cooking time. You can also customize the slaw with other fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian, Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg