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!
Ingredients
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!
Instructions
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.
Assembly
- Prepare tacos however you love to enjoy them!