Pulled Adobo Chicken Tacos with Pineapple Salsa

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Have you noticed yet how into spicy, Mexican, southwestern inspired dishes I am right now? I’ve got even more coming! I’m trying to space them out for you, but really, I need to tell you about this pulled adobo chicken I’ve been making! So far, we’ve had this chicken on its own, on sliders, in a burrito bowl and these tacos!

And today is #tacotuesday, so what better day to share this recipe with you?

So, you are going to start off by making your own adobo sauce. I promise its easy! It is an extra step but it’s so worth it. We have been using the sauce on a whole bunch of dishes, so you can make it once and use it a few times in your day to day cooking.

Then, you’ll cook up some chicken breasts in about 1-2 cups of the sauce, just enough to cover the chicken, for a few hours. Meanwhile, you’ll chop up pineapple, tomatoes, jalapeno or serano peppers, red onion, and cilantro with some lime juice, cumin and salt for a delicious pineapple salsa.

It’s pretty simple, and I love a recipe that gives you leftovers you can reimagine into something else. We’ve used this in burrito bowls for lunch, most recently, and I’ve been starting to work on a tortilla soup using this leftover chicken!

I’m actually not a big fan of leftovers, mostly because I just don’t enjoy eating the same thing every day. So, I love a recipe that gives me some extra food to transform into something a little different – even if it’s just a taco one day and a burrito bowl the next! I’ll show you how we do our burrito bowls sometime in the next few weeks!

Pulled Adobo Chicken Tacos with Pineapple Salsa

A delicious recipe to take you from tacos to burrito bowls, with a fun salsa to bring summer flavors to your table for taco night!
Prep Time 1 hr
Cook Time 3 hrs


Adobo Sauce

  • 1/2 c adobo chile powder
  • 2 plum tomatoes, roughly chopped
  • 1/4 c apple cider vinegar
  • 3 tbsp brown sugar
  • 5 garlic cloves
  • 1/4 tsp cinnamon
  • 1/4-1/2 tsp salt
  • pepper, to taste
  • 1/2 c boiling water
  • 3 tbsp olive oil

Pulled Chicken

  • 2-4 chicken breasts
  • 1-2 c adobo sauce, enough to cover chicken breasts

Pineapple Salsa

  • 1-2 c diced pineapple
  • 1/2 red onion, diced
  • 1 clove garlic, minced or grated
  • 1 jalapeno or serano pepper, ribs and seeds removed, diced
  • 2 plum tomatoes, diced
  • 2 tbsp chopped cilantro
  • 1 lime, zested and juiced
  • 1/2 tsp cumin, or more to taste
  • salt and pepper to taste

Taco Assembly

  • Tacos, cojita, tomatoes, lettuce, cheese, etc, all your favorite taco toppings!


Adobo Sauce

  • In a food processor, blend all ingredients except the olive oil together until smooth and the consistency of BBQ sauce. If it is too thick, thin with more boiling water.
  • In a saucepan, heat oil over medium high heat.
  • Carefully add sauce ingredients and bring to a boil. Reduce to a simmer and cook for 20 minutes uncovered.
  • Remove from heat and use immediately, or allow to cool and then place in airtight container or mason jar and refrigerate.

Pulled Chicken

  • Pat chicken breasts dry and season with salt and pepper.
  • Place liner in crock pot or prepare with cooking spray. Add chicken breasts.
  • Pour 1-2 c of adobo sauce over the chicken breasts, enough to cover.
  • Cook on high for 2-3 hours or low 4-5 hours, depending on the thickness of the breasts, until the chicken reaches an internal temperature of 165.
  • Once the chicken is cooked, pull with a pair of forks. Add more adobo sauce if desired.

Pineapple Salsa

  • Combine all ingredients in mixing bowl. Taste for cumin, salt and pepper, adjust accordingly to your tastes.


  • Prepare tacos however you love to enjoy them!

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