Ingredients
Chicken:
- 1 small white onion, chopped (225 g)
- 1 cup (250 mL) chopped pineapple
- 1/4 cup (60 mL) apple cider vinegar
- 2 tbsp (30 mL) pineapple juice
- 1 garlic clove
- 1 chipotle in adobo (20 g)
- 1 tbsp (15 mL) adobo sauce
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) ground coriander seed
- 1 tsp (5 mL) cumin
- 1 tsp (5 mL) oregano
- 1/2 tsp (2.5 mL) salt
- 900 g boneless skinless chicken breast
Pineapple Salsa:
- 1.5 cups (250 mL) diced pineapple
- 3 tbsp (45 mL) diced red onion
- 2 tbsp (30 mL) finely chopped cilantro
- 2 tbsp (30 mL) lime juice
- 1/8 tsp (0.5 mL) salt
Lime Crema:
- 1/2 cup (125 mL) sour cream
- 2 tbsp (30 mL) lime juice
- Pinch of salt
- Pinch of pepper
Optional:
- 24 soft flour or corn tortillas (4 inch)
- 1/2 cup (125 mL) crumbled feta
Instructions
- Chicken:
- 1 Place onion, pineapple, vinegar, pineapple juice, garlic, chipotle, adobo sauce, chili powder, coriander, cumin, oregano and salt in blender. Whirl until smooth.
- 2 Place chicken breasts in slow cooker. Pour over pineapple mixture to cover. Set slow cooker to low and cook until chicken can be pulled apart with 2 forks, about 4 hours.
- 3 Remove chicken from sauce to a plate. Using 2 forks, pull apart chicken. Stir chicken into sauce.
- Pineapple salsa:
- 1 Stir all ingredients together in a small bowl until combined.
- Crema:
- 1 Stir all ingredients together in a small bowl until smooth.
- Assemble tacos:
- 1 Top tortillas with chicken and pineapple salsa. Drizzle with crema and sprinkle with feta.