Slow Cooker Pineapple Chicken is saucy, sweet, and just a little bit spicy. With bites of pineapple and a creamy coleslaw all wrapped up in a warm tortilla, this is a chicken taco that will leave you grinning.
Slow Cooker Chicken with Pineapple
These tacos start with an easy recipe for Crockpot Pineapple Chicken. You’ll just combine the chicken with the sauces and seasonings and let it simmer on low through the day.
Add the pineapple at the end and fill your tortillas for some pretty amazing tacos. Add a scoop of Cilantro Slaw and you’ll understand why this recipe has been a hit.
Pineapple Chicken Tacos
This saucy chicken is a little bit spicy, sweet from the pineapple, and perfect for a weeknight meal. We’ve served this over rice and we’ve served it as tacos with the creamy Cilantro Slaw on top.
Both of these recipes are from Kelley Epstein‘s new cookbook, Apres All Day: 65+ Cozy Recipes to Share with Family and Friends. You’re going to want to curl up with this cookbook and fill your meal plan with all the deliciousness.
Crock-Pot Pineapple Chicken Ingredients
- boneless skinless chicken thighs
- pineapple juice
- barbecue sauce
- chipotle peppers in adobo sauce
- light brown sugar
- granulated onion or onion powder
- granulated garlic or garlic powder
- cumin
- chili powder
- kosher salt
- fresh pineapple
How To Make Pineapple Chicken Tacos
Place the chicken thighs in a slow cooker. In a small bowl, combine the pineapple juice, barbecue sauce, chipotle peppers, brown sugar, onion powder, garlic powder, cumin, chili powder, and salt.
Stir and pour over the chicken thighs. Use tongs to turn and coat the chicken with the sauce. Cover and cook on low for 4-5 hours, just until the chicken is cooked through and easily pulls apart.
Add the pineapple and continue cooking for 30-60 minutes until the pineapple is warm. Transfer the chicken and pineapple to a large plate or baking dish.
Pour the sauce into a saucepan and bring to a boil over high heat. Lower the heat to maintain a simmer and cook for about 10 minutes, until the sauce thickens and has reduced.
Pull apart the chicken and return it and the pineapple to the slow cooker along with the reduced sauce. Cover and let warm for a few minutes.
Heat the tortillas in a cast-iron skillet over medium-high heat for 15-30 seconds, until they are lightly browned and toasted. To serve, add the chicken with a little sauce to a warm tortilla. Top with Cilantro Slaw and serve immediately.
Similar to Teriyaki Pineapple Chicken, this combination is an unexpected surprise for tacos or rice bowls.
For more great taco ideas, try the Best Ever Taco Meat, Vegetable Lover’s Taco Beef, Carnitas Street Tacos, Red Chile Chicken Tacos, Sweet and Spicy Pulled Pork Tacos, and Cheddar BBQ Chicken Tacos.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
Pineapple Chicken Tacos
Ingredients
- 2 pounds boneless skinless chicken thighs
- ½ cup pineapple juice
- ½ cup barbecue sauce
- 2 tablespoons finely minced chipotle peppers in adobo sauce
- 1 tablespoon light brown sugar
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 cups fresh pineapple, cut into small chunks OR 10-ounces frozen pineapple chunks
- 12 6-inch tortillas (corn or flour)
- Cilantro Slaw for topping
Instructions
- Place the chicken thighs in a slow cooker. In a small bowl, combine the pineapple juice, barbecue sauce, chipotle peppers, brown sugar, onion powder, garlic powder, cumin, chili powder, and salt. Stir and pour over the chicken thighs. Use tongs to turn and coat the chicken with the sauce.
- Cover and cook on low for 4-5 hours, just until the chicken is cooked through and easily pulls apart. Add the pineapple and continue cooking for 30-60 minutes until the pineapple is warm.
- Transfer the chicken to a large plate or baking dish. Transfer the sauce to a saucepan and bring to a boil over high heat. Lower the heat to maintain a simmer and cook for about 10 minutes, until the sauce thickens and has reduced.
- Pull apart the chicken and return it to the slow cooker along with the reduced sauce. Cover and let warm for a few minutes.
- Heat the tortillas in a cast-iron skillet over medium-high heat for 15-30 seconds, until they are lightly browned and toasted. To serve, add the chicken with a little sauce to a warm tortilla. Top with Cilantro Slaw and serve immediately.
Nutrition
Amanda says
How am I supposed to get some of those strange ingredient in my country here🤔🤔
Mary Younkin says
I can only speak to the availability of the ingredients in the US, as that’s where I live. If you have a question on a specific ingredient, I’m happy to work with you and see if you can find a workable substitution.
Lisa says
So good, especially in combination with the cilantro slaw. I had trouble getting the sauce to reduce and thicken, so added 1/4 cup water with 2T cornstarch and that did the trick. We will use the leftovers over rice. Thanks for the recipe!
Mary Younkin says
I’m so glad you like the tacos, Lisa!
AntKathy says
Delicious! Everyone in the family loved these tacos. I used b/s breasts because I don’t like thighs and adjusted the cooking time accordingly, but otherwise made as written. Great with the cilantro slaw, too. I will make this again and again. Thanks for another great recipe!
Mary Younkin says
I’m so glad you enjoyed the tacos!