The taste of barbecue sauce paired with pineapple is pretty unbeatable — sweet and tangy in the most perfect of ways. You can use fresh, canned or even frozen pineapple. In the recipe below, we save time and money by using perfectly diced canned pineapple.
This recipe is very straightforward. Simply mix chicken thighs, pineapple and barbecue sauce in a slow cooker, and let it go — a tried-and-true set it and forget it. After cooking for three hours, simply shred the chicken and use for tacos. I like to use boneless, skinless chicken thighs because they shred perfectly and grab the sauce easily. Serve with your favorite taco toppings, and you're all set.