Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup barbecue sauce
- 1/4 cup soy sauce
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Step 1: Place the chicken breasts in the slow cooker and season them with salt, pepper, garlic powder, and onion powder.
- Step 2: In a separate bowl, mix together the pineapple chunks, barbecue sauce, soy sauce, and lime juice until well combined.
- Step 3: Pour the pineapple mixture over the chicken in the slow cooker, ensuring that the chicken is evenly coated.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Step 5: Once cooked, shred the chicken using two forks and mix it with the sauce in the slow cooker. Serve it in taco shells with your favorite toppings such as avocado, cilantro, or slaw.
Notes
- For optimal storage, transfer any leftover pulled chicken to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
- When reheating, warm the pulled chicken gently in a saucepan over low heat or in the microwave, adding a splash of water or extra barbecue sauce to keep it moist.
- Serve your pineapple pulled chicken in soft or crunchy taco shells topped with fresh avocado slices, cilantro, and a sprinkle of lime juice for a burst of flavor.
- For an extra layer of taste, consider marinating the chicken in some of the sauce mixture for an hour before cooking, allowing the flavors to penetrate deeper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 8g