BBQ Chicken Tacos with Pineapple Salsa Recipe
These BBQ Chicken Tacos with Pineapple Salsa are a flavorful and easy-to-make meal perfect for any occasion. Tender slow-cooked chicken breasts are seasoned with cayenne, garlic powder, paprika, and a hint of brown sugar, then smothered in tangy barbecue sauce. Served in warm corn tortillas and topped with a refreshing pineapple salsa that combines diced pineapple, jalapeño, avocado, lime juice, and cilantro, these tacos offer a perfect balance of sweet, spicy, and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 6 hours (low)
- Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes (low)
- Yield: 10 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Chicken
- 1 pound chicken breasts
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon brown sugar (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup barbecue sauce
Pineapple Salsa
- 2 cups fresh or frozen pineapple (defrosted and cut into cubes)
- 1 jalapeño pepper (deseeded and diced)
- 2 avocados (diced)
- 1/2 lime (juiced)
- 1/4 cup cilantro (chopped)
For Serving
- Corn tortillas
- Lime wedges
Instructions
- Prepare the chicken: Add the chicken breasts to a slow cooker. Sprinkle with cayenne pepper, garlic powder, paprika, brown sugar (if using), salt, and black pepper. Pour the barbecue sauce over the chicken. Stir everything briefly to evenly coat the chicken with the seasonings and sauce.
- Cook the chicken: Cover the slow cooker with the lid and cook on low for 6 hours or on high for 4 hours, allowing the chicken to become tender and infused with the spices and barbecue sauce.
- Shred the chicken: Once cooked, remove the lid from the slow cooker. Use two forks to shred the chicken finely, or use a handheld mixer on low speed to shred quickly while mixing the sauce into the chicken.
- Make the pineapple salsa: In a small bowl, combine the diced pineapple, deseeded and diced jalapeño, diced avocados, lime juice, and chopped cilantro. Mix gently with a spoon until all ingredients are well incorporated.
- Heat the tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or heat them in a microwave covered with a damp paper towel for about 20 seconds to make them soft and pliable.
- Assemble the tacos: Place a generous amount of shredded BBQ chicken onto each warm tortilla. Top with a spoonful of pineapple salsa. Add extra barbecue sauce if desired for more flavor.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top, enhancing the brightness of the dish. Enjoy your flavorful BBQ Chicken Tacos with Pineapple Salsa!
Notes
- For a spicier salsa, leave some jalapeño seeds in.
- You can substitute chicken thighs for chicken breasts for juicier meat.
- To make this gluten-free, ensure the barbecue sauce and tortillas are certified gluten-free.
- Leftover shredded chicken can be refrigerated for up to 3 days or frozen for longer storage.
- Feel free to add shredded cheese or sour cream as additional toppings if desired.
