Ingredients
- For the chicken:
- 2 teaspoons olive oil
- 4 small or 3 large bone-in skin-on chicken breasts
- 1 16 ounce can (or 2 8 ounce cans) of tomato sauce
- ⅔ cup chicken broth
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- For the pineapple salsa:
- 1 cup of pineapple, finely diced
- ½ cup red bell pepper, finely diced
- 2 tablespoons red onion, finely minced
- juice of 1 lime
- ½ cup loosely packed cilantro leaves, finely chopped
- salt to taste
- For the cilantro sauce:
- 1 cup sour cream (can use light)
- ½ cup fresh cilantro leaves, roughly chopped
- 2 teaspoons lime juice
- 1 and ½ teaspoons honey
- ¼ cup prepared green salsa
- salt and pepper to taste
- 1 cup finely shredded purple cabbage
- 16 Sol de Oro Taco Truck Style Mini Corn Tortillas (or 8 Sol de Oro regular sized corn tortillas)
- Optional garnishes: lime wedges and cilantro leaves
Recipe Description
This recipe for pulled chicken tacos with pineapple salsa is flavorful shredded chicken combined topped with sweet and tangy salsa and creamy cilantro sauce, all stuffed inside warm corn tortillas.
The pulled chicken for these tacos is simply chicken breasts cooked in a tomato sauce mixture that’s flavored with plenty of Mexican spices. You can also make this pulled chicken in the crockpot.
