Shake up pineapple and chicken in bag. Prepare for a scrumptious slow cooker feast

Print this recipe
Aloha! Who likes tacos? How about Hawaiian tacos? I know I do! These Hawaiian chicken tacos are going to rock your world. Get ready for your friends and family to ask for seconds next time you serve these babies up. Perfect for the next game night, pool party or afternoon snack. Your family will be screaming "Mahalo!" when they try these tasty tacos. Sweet pineapple combined with soy sauce and a touch of sugar make this recipe the way to go!
These amazing Hawaiian chicken tacos are a cinch to make and can go directly into your slow cooker for a same-day meal, or you can combine everything into a large zip-lock bag and store in the freezer for two to three weeks. All you have to do is thaw the contents of the bag when you are ready and throw it all into your slow cooker. Shred your chicken at the end of cooking, and combine with the sweet pineapple cooking liquid. Serve in warmed corn tortillas and with a side dish of oven-roasted zucchini for a delicious Hawaiian-Mexican taco night!
Slow Cooker Hawaiian Chicken Tacos
2 pounds boneless, skinless chicken thighs
Pepper to taste
1 20-ounce can diced pineapple
⅓ cup soy sauce
2 tablespoons sugar
1 pack corn tortillas
1. Season chicken with pepper to taste. Place in a 1-gallon zip-lock bag.
2. Add the pineapple with its juice, soy sauce and sugar. Close the bag, removing as much air from the bag as possible.
3. Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
4.Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
5. When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
6. Cover and cook on high for 4 hours, or on low for 8 hours.
7. Remove chicken thighs and shred with a fork. Return shredded chicken to the slow cooker and combine with pineapple-soy cooking liquid.
8. Serve with warmed corn tortillas and oven-roasted zucchini.
Optional toppings: Shredded Jack cheese, pickled jalapeno, shredded green cabbage, pineapple salsa.
Print this recipe