SLOW COOK PINEAPPLE SHREDDED CHICKEN TACOS
- 6 boneless skinless chicken breast
- 1medium onion diced and divided
- 4 cloves of garlic minced and divided
- 1 (20 oz ) can dole pineapple chunks in 10% juice
- 2 tsp olive oil
- Salt n pepper to taste
- ¼ stick of butter
- 3 tbsp. brown sugar( divided 2n1)
- 2 tbsp cornstarch
- ¼ tsp. cinnamon powder
- ¼ tsp ground nutmeg
- 1 tsp garlic powder
- 1 tsp all spice
- 1 tbsp black pepper
- 2 tsp cayenne pepper
- ½ tsp ground ginger
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp low sodium soy sauce
- ½ cup 100% pineapple juice
- ¼ cup ketchup
Before beginning to prep, I turned the slow cooker on high, added the olive oil and butter, when the butter melted I added ½ of the chopped onions and ½ the minced garlic. In a bowl wash chicken in water and white vinegar or lemon. Season with salt n pepper to taste.
In a second bowl , pour pineapple chunks and juice from can, add 2tbsp sugar and mix, let sit while doing other preparation.
In another bowl, add ½ cup 100% pineapple juice with other ingredients, stir ingredients together real well. Lay 3 chicken breast in on top of the onions and garlic, add half of the pineapple chunks and ½ of the pineapple juice mixture, then add the other 3 breast and repeat. Cook on high for 6 hours.
Note: You can bake in oven on 350 for 1 hour, be sure to cover baking dish with a foil paper.
When done using two forks to shred chicken breast, add juice and pineapple chunks. I served on soft tortillas and homemade coleslaw , but can also be served with white rice and black beans.