These Slow Cooker Pineapple Chicken Tacos are a total family favorite. The chicken is perfectly spiced, super moist, and slow cooked in sweet pineapple juice for flavor in every bite. Top it off with a simple fresh pineapple salsa for a tropical twist that tastes better than the effort it takes. Just layer the shredded chicken in a tortilla, pile on the salsa, and add all your favorite toppings.
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If you're into tacos that basically make themselves, this recipe's for you. Perfect for back-to-school nights, hot summer days, or those busy weekdays when dinner needs to be easy. It's a one-dish, set-it-and-forget-it kind of situation.
We've spent tons of time figuring out how to make slow cooker chicken breasts that are actually juicy and full of flavor, and we've nailed it. Pair it with a quick fresh pineapple salsa (so good!) and a quick avocado salsa, or just grab your favorite store-bought versions.
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Why this recipe is great
- Easy: A zero fuss version of your favorite Taco Tuesday.
- Flavorful: Juicy chicken simmered with spices, then topped with a 5-minute fruity salsa - every bite is a flavor party.
- Fun: Nothing boring here! This tropical twist keeps everyones favorite dinner exciting!
Pineapple chicken taco ingredients
- Chicken breasts: Try to pick boneless, skinless chicken breasts that are basically the same size so that they cook evenly.
- Spices: Garlic powder, onion powder, oregano, cumin, salt and pepper get mixed together and sprinkled over the chicken breasts.
- Oil: Olive oil, avocado oil, or any neutral cooking oil are all good options. They help to keep the chicken moist.
- Pineapple juice: We usually cook in broth, but in order to impart more tropical flavor, we choose juice.
- Tortillas: Flour tortillas are our preference, but corn tortillas are also yummy.
- Pineapple salsa
- Fresh pineapple: Choose a ripe one for the best flavor and juiciness.
- Red onion: It provides pretty color a nice bite.
- Cilantro: A fresh herby pop.
- Lime: The juice provides the perfect brightness to the salsa.
- Serrano pepper: Feel free to use jalapeño or habanero if you can't get your hands on the serrano.
- Topping options:
- Cheese: Monterey jack or pepper jack cheese are both creamy and perfect.
- Cabbage or lettuce: We are partial the the crunchiness of cabbage (plus it is pretty), but any shredded lettuce will work.
Helpful kitchen tools
How to make pineapple chicken tacos
Start by turning a 6-7 quart slow cooker on low.
Cut each breast in half horizontally, and trim any larger pieces of fat off of eah breast.
Coat each piece with a bit of the oil, and then sprinkle with spices. Cover each side evenly.
Place them down in the slow cooker and pour in the pineapple juice and the lime juice. Cook on low for 3-4 hours.
Start checking at the 3 hour mark by removing the lid and poking with a fork. It is tender enough if the chicken separates easily.
Take the chicken out, leaving the cooking liquid in the slow cooker, and place it on a cutting board. Use two forks to pull the chicken apart.
Put the shredded chicken back into the slow cooker (that is turned off). The juices will help flavor the chicken even more and will increase the moistness.
To make the quick pineapple salsa, start by adding the diced pineapple, red onion, minced serrano, and cilantro into a medium bowl. Sprinkle in salt, pepper and lime juice. Give a good stir.
Assemble the tacos buy placing the tortilla down, adding shredded chicken, purple cabbage, pineapple mixture, shredded cheese, and avocado salsa if desired.
Hint: Be sure to turn off the slow cooker as soon as the chicken breasts get tender otherwise they will overcook. Overcooked chicken breasts tend to be more dry and that is not what we are going for.
Variations and substitutions
- We like the pineapple flavor to really shine, but if you love a little smoky flavor, add in a little smoked paprika along with the other spices.
- Try this mango habanero salsa for an even more tropical twist.
- If you don't have fresh pineapple, canned pineapple tidbits can be used. Drain off the juice and use it in the cooking step, but save the pieces for the salsa.
- Use boneless, skinless chicken thighs work as well.
What to serve with
These are great all by themselves, but if you are looking for side dishes:
How to store
Like with most tacos, you'll want to store all the parts separately in airtight containers. Let the shredded chicken cool to room temperature first, and I like to pour a little of the cooking liquid over it so it stays nice and juicy when you reheat it.
FAQs
Pineapple is usually the star on classic tacos al pastor (pork with pineapple), and while these tacos aren't a traditional recipe, they still taste amazing!
Slow cooker chicken breasts can dry out for a couple reasons. First, there's usually not enough fat in the cooking liquid - breasts are super lean, so they need that extra fat to stay juicy. Second, they get cooked too long. Overcooked chicken = dry chicken. Nail these two things, and you'll have tender, delicious chicken every single time.
Tips & tricks
- The trick with chicken breasts is to not overcook them. As soon as they are tender, remove them from the slow cooker.
- For the best flavored salsa, pick a ripe pineapple. It will yield a more tender and juicy salsa.
More slow cooker recipes
Looking for other recipes like this? Try these:
Recipe
Slow Cooker Pineapple Chicken Tacos (So Yummy!)
Equipment
Ingredients
Tacos
- 2 lbs chicken breasts about 3 large breasts (or chicken thighs)
- 1 tablespoon oil olive or avocado
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon pepper
- ½ cup pineapple juice
- 2 tablespoon fresh lime juice
Salsa
- 1 ½ cups fresh pineapple diced small
- ⅓ of a red onion finely diced (about ⅓ of a cup)
- 2-3 tablespoon fresh lime juice
- ½ bunch of cilantro
- 1 serrano remove seeds and ribs if desired, but we leave them
- ½ teaspoon salt
- ¼ teaspoon pepper
Toppings
- Flour tortillas or corn tortillas
- Monterey jack or pepper jack cheese
- Cabbage red or green or shredded lettuce
- Avocado salsa avocado salsa recipe
Instructions
- Slice the chicken breasts in half horizontally and coat each piece with the oil. Mix salt and spices in a small bowl and sprinkle evenly on all sides of the chicken. Place them down in the slow cooker. Pour in the pineapple and lime juice. Cook on low for 3-4 hours or until chicken is tender. Turn off the slow cooker.2 lbs chicken breasts, 1 tablespoon oil, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon cumin, ½ teaspoon pepper, ½ cup pineapple juice, 2 tablespoon fresh lime juice
- Once tender, remove the chicken to a cutting board and shred with two forks. Place shredded chicken back into the juices while making the salsa.
- Add all the salsa ingredients to a small bowl and stir until well combined. Taste and add more lime juice as needed.1 ½ cups fresh pineapple, ⅓ of a red onion, 2-3 tablespoon fresh lime juice, ½ bunch of cilantro, 1 serrano, ½ teaspoon salt, ¼ teaspoon pepper
- Assemble tacos with desired toppings.Flour tortillas, Monterey jack , Cabbage, Avocado salsa
Notes
- The trick with chicken breasts is to not overcook them. As soon as they are tender, remove them from the slow cooker.
- For the best flavored salsa, pick a ripe pineapple. It will yield a more tender and juicy salsa.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
These tacos super easy to make and so flavorful!