Pineapple Chipotle Chicken Tacos
Pineapple Chipotle Chicken Tacos are made with boneless, skinless chicken thighs for a healthy dinner served with a quick cilantro slaw.
Make these Pineapple Chipotle Chicken Tacos, topped with a fresh Quick Cilantro Slaw – a sure hit with the family for dinner tonight! This recipe is taken from Mountain Mama Cooks‘ new cookbook, Apres All Day. Also optional to serve these tacos with Sweet Asian Slaw with Apple and Corn or Mexican Slaw Dip (salad). Grab the full recipe + cookbook info below.
Pineapple Chipotle Chicken Tacos
This easy taco recipe is my new go-to weeknight taco plan. Made with chicken, pineapple, and the perfect seasonings, stuff a taco shell with this chicken mixture and a Quick Cilantro Slaw.
If you love tacos like we do in our family, these are vibrant and so delicious! You can serve these tacos on a big board, like this Epic Steak Taco Board recipe!
Ingredients for Pineapple Chipotle Chicken Tacos
It’s hard to go wrong with tacos on family dinner night, so grab these ingredients to get started:
- Boneless, skinless chicken thighs
- Pineapple juice + chunks
- Bottled barbecue sauce (use your favorite brand)
- Minced chipotle chile in adobo sauce
- Brown sugar
- Onion powder + garlic powder
- Cumin + chili powder
- Kosher salt
- Corn tortillas
As the featured ingredient in this taco recipe, the pineapple is fabulous. The sweetness of the pineapple offsets the chipotle’s bolder ingredients, creating an amazing mix of flavors. Both sweet and savory!
How to make the slow cooker chicken
Grab the FULL recipe below, but these instructions are easy!
- Put the chicken thighs in the crock of a slower cooker.
- Combine the pineapple juice, barbecue sauce, chipotle and adobo sauce, brown sugar, onion powder, garlic powder, cumin, chili powder, and salt. Mix and pour over the chicken thighs. Use a spoon to coat the chicken.
- Cover and cook on low or until chicken is cooked and practically falling apart.
- Add the pineapple in the last hour of cooking.
- Transfer the chicken to a large plate. Ladle the reserved sauce from the slow cooker into a small saucepan.
- Bring the sauce to a boil, and then simmer until the sauce is thickened and reduced.
Shred the chicken and return it to the slow cooker, still on the low setting, along with the reduced sauce. Cover and let warm through!
Make a Quick Cilantro Slaw
Gather these simple ingredients:
- Mayonnaise + sour cream
- Lime juice
- Jalapeno, minced
- Garlic clove
- Chopped fresh cilantro
- Shredded green cabbage
- Green onions, minced
- Kosher salt
How to make the quick slaw
- Whisk the mayonnaise, sour cream, lime juice, jalapeno, garlic, and cilantro together.
- In a large bowl, combine the cabbage, green onions, and mayonnaise mixture. Season with the salt and mix to combine.
- Cover and chill for before serving.
TIP: This can be made up to 1 day ahead and stored, covered, in the refrigerator.
Why we love these chicken thigh tacos
I think part of the reason I’m such a fan of Mexican food is because it’s a healthy meal with a few simple ingredients. Use all fresh ingredients, spices from my pantry and BAM – the recipes turn out so delicious.
These tacos are filled with chicken, fresh pineapple, and then of course the quick cilantro slaw that is so easy to make. They are absolutely delicious!
Apres All Day: 65+ Cozy Recipes to Share with Family and Friends
As mentioned above, this recipe comes from my friend Kelley’s new cookbook: Apres All Day: 65+ Cozy Recipes to Share with Family and Friends
The cookbook has amazing recipes to encourage gatherings with friends and family, especially during cold winter months. But honestly, this cozy cookbook invites home cooks of all levels to embrace the après culture all season long.
There are recipes for every meal—because yes, you really can “après all day.”
BUY THE BOOK > here.
This cookbook makes the best gift, and is perfect for:
- All home cooks who love the mountains and mountain dwellers who like to cook
- Skiers and snowboarders of all levels
- Anyone who enjoys snow activities and the après-ski culture
- Those who live in places with cold winters
- Armchair travelers
Or, if you’re just looking for Kelley’s amazing, easy recipes!
Pair these tacos with a refreshing mixed drink, and you have all the makings of a tasty taco night.
Enjoy!
More taco ideas:
Want to serve these tacos on a TACO BOARD?
Grab the Big Board and get started!
Caramelized Pork Tacos with Pineapple Salsa
Get the Recipe:
Pineapple Chipotle Chicken Tacos
Ingredients
For the tacos:
- 2 lb boneless, skinless chicken thighs
- ½ cup pineapple juice
- ½ cup bottled barbecue sauce
- 2 Tbsp minced chipotle chile in adobo sauce
- 1 Tbsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 10 oz frozen pineapple chunks
- 16 6-inch corn tortillas
Quick Cilantro Slaw
- ½ cup mayonnaise
- ½ cup sour cream
- 3 Tbsp freshly squeezed lime juice
- ½ to 1 jalapeno, minced
- 1 garlic clove, minced
- ¼ cup chopped fresh cilantro
- 6 cups thinly shredded green cabbage
- 3 green onions, minced
- ½ tsp kosher salt
Instructions
- Put the chicken thighs in the crock of a slower cooker.
- In a small bowl, combine the pineapple juice, barbecue sauce, chipotle and adobo sauce, brown sugar, onion powder, garlic powder, cumin, chili powder, and salt. Mix and pour over the chicken thighs. Use a spoon to coat the chicken.
- Cover and cook on low for 4-5 hours, or until the chicken is cooked and practically falling apart. Add the pineapple in the last hour of cooking.
- Transfer the chicken to a large plate. Ladle the reserved sauce from the slow cooker into a small saucepan. Bring the sauce to a boil, lower the heat to maintain a simmer, and cook for 10 minutes or so, or until the sauce is thickened and reduced.
- Shred the chicken and return it to the slow cooker, still on the low setting, along with the reduced sauce. Cover and let warm through for 5-10 minutes.
- Heat the tortillas in a cast iron pan over medium-high heat for 15-30 seconds on each side, or until they smell toasty and have a few brown spots. You could also heat a large electric skillet over medium-high heat and do multiple tortillas at once.
- To serve, add the chicken with a little bit of sauce to a warm tortilla. Top with cilantro slaw and serve immediately.
To make the slaw:
- In a small bowl, combine the mayonnaise, sour cream, lime juice, jalapeno, garlic, and cilantro. Whisk to combine.
- In a large bowl, combine the cabbage, green onions, and mayonnaise mixture. Season with the salt and mix to combine. Cover and chill for at least 1 hour before serving. This can be made up to 1 day ahead and stored, covered, in the refrigerator.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
