Pulled Chicken & Pineapple Tacos



  • 2 large boneless, skinless chicken breasts (around 400g)
  • 1 cup salt-reduced chicken stock
  • 1 can diced tomatoes
  • 2 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • Salt and pepper, to season


  • ½ pineapple, diced
  • 1 small red chilli, finely chopped
  • 1 red capsicum, diced
  • 1 red onion, diced
  • 1 punnet cherry tomatoes, diced
  • ¼ bunch coriander, chopped

Coriander lime sauce:

  • 1 cup plain natural yoghurt
  • ½ lime, juiced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sriracha sauce
  • ¼ cup coriander, chopped

For serving:

  • Lime
  • Avocado
  • Tortillas


  1. In your slow cooker, combine the chicken, diced tomatoes, chicken broth, cumin, garlic, salt and pepper. Cook and cover on low for 6 hours, or high for 3 – 4 hours, until chicken is cooked through. When it is done cooking, shred the chicken using 2 forks in the slow cooker. Will be falling apart and shred very easily. Stir around in juices.
  2. To make the salsa, mix the pineapple, capsicum, onion, tomato together. Season with salt and pepper.
  3. To make the sauce, add all the ingredients to a small bowl and mix until combined. Season with pepper.
  4. Build tacos by adding shredded chicken and topping with pineapple salsa, yoghurt sauce and some smashed avocado. Enjoy with a squeeze of lime over the top.


  • Note: option to replace chicken in this recipe with pork, lamb or tofu
  • For more delicious dinner ideas, click here.
  • This recipe was created in partnership with Aussie Pineapples

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