This Pineapple Braised Chicken Tacos is made with chicken, pineapple, soy sauce, honey, mango, lime, cilantro and sriracha.
This combination of Polynesian and Mexican flavors will rock your world! This taco has a little bit of tropical fruit flavors, sriracha, and lime. It is a great dish to make in the slow cooker or the pressure cooker, and you can serve the chicken on a taco or a tostada, if you prefer a nice crunch.
How to make Pineapple Braised Chicken Tacos
In a slow cooker, throw in the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, minced garlic, mango and sriracha. Slow cook for 4 hours or heat up in a pressure cooker for 20 minutes.
Turn the broiler on. When the food is ready, with a slotted spoon take the chicken out and place on a baking sheet. Leave the juice inside the slow cooker/pressure cooker. Broil for 1-2 minutes in the oven until the chicken caramelizes. Scoop as much juice as you want back into the baking sheet and serve the chicken on a warmed tortilla. Garnish with cilantro, lime, and sriracha!