These BBQ Chicken Tacos with Avocado Pineapple Salsa are made in the Instant Pot or slow cooker. They are sweet and spicy and perfect for busy nights!
What you need for the bbq chicken:
- Chicken breasts- can use chicken thighs if you prefer.
- Cayenne pepper
- Garlic powder
- Coconut sugar or brown sugar- both will add a little sweetness to the dish.
- Salt & pepper
- Barbecue sauce- I used this one from Trader Joe's, but any kind will work
What you need for the avocado pineapple salsa:
- Pineapple- fresh pineapple or frozen and then defrosted pineapple will both work well.
- Jalapeño pepper- adds a great amount of spice to compliment the sweetness of the barbecue sauce.
The chicken can be made in a pressure cooker (Instant Pot) or slow cooker.
If you are using a pressure cooker you will add chicken breasts, spices and barbecue sauce to the pot, then cover it, seal the vent and cook on high pressure for 15 minutes or low pressure for 45 minutes-1 hour. When done, release the pressure and shred chicken with two forks or a handheld mixer. Stir in additional barbecue sauce if needed.
If you are using a slow cooker you will add chicken breasts, spices and barbecue sauce to the pot, then cover it and cook on low for 6 hours and high for 4 hours. When chicken is done, shred with two forks or a handheld mixer. Stir in additional barbecue sauce if needed.
I used frozen pineapple chunks for this recipe. I defrosted them by placing a strainer over a bowl, to catch the liquid, on the counter for a few hours. You can use freshly diced pineapple, however, I find frozen pineapple to be easier because it cuts down on prep time.
I added the pineapple to a bowl along with a seeded and chopped jalapeño (devein the jalapeño for less spice), peeled and diced avocado, the juice from ½ of a lime and chopped cilantro. I then mixed the salsa together using a spoon. Super simple!
Additionally, you can add in a diced red bell pepper or red onion for different flavors and colors.
Leftover buffalo chicken can be stored in the fridge in an airtight container for up to 5 days. It can also be stored in the freezer for about 1 month, if in a freezer-safe container.
Pineapple salsa will last for up to 5 days in the fridge in an airtight container.
Best ways to use the leftover chicken:
- More tacos
- Barbecue chicken sandwiches- top your favorite bread or roll with leftover chicken, more bbq sauce and your favorite coleslaw.
- Quesadillas- make bbq chicken quesadillas with flour tortillas, bbq sauce, leftover chicken and some mozzarella cheese.
Best ways to use the leftover salsa:
- Snack- snack on the leftover salsa as is or scoop up with your favorite tortilla chips.
- Salad- use as a topping on your favorite salad.
- Seafood- pineapple salsa goes great with fish and other seafood. Use it to top another taco recipe or as a side dish with your favorite white fish.
I love heating corn tortillas over an open flame (medium heat) for about 15 seconds per side until slightly charred.
Additional ways to heat tortillas:
- Place tortillas in a lightly oiled skillet then heat for 30 sec-1 minute per side
- Wrap tortillas in foil then cook in the oven at 350 degrees for 5-10 minutes
- Place tortillas on a plate, top with a damp paper towel then cook in the microwave for 30 sec-1 minute
I hope you enjoy this recipe. Serve it with my Spicy Watermelon Margaritas and enjoy the perfect taco night!
Check out these other taco recipes:
If you make this recipe, comment below and let me know how it you like it! xo, Sarah
BBQ Chicken Tacos with Pineapple Salsa
- 1 pound chicken breasts boneless, skinless
- 1 teaspoon cayenne pepper
- 2 teaspoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon coconut sugar or brown sugar
- salt and black pepper to taste
- ½ cup barbecue sauce
- 2 cups frozen pineapple defrosted
- 1 jalapeño pepper deseeded and chopped
- 2 avocados diced
- ½ lime juiced
- ¼ cup cilantro chopped
- Corn tortillas
- Lime wedges
- Add chicken breasts to Instant Pot or pressure cooker. Add spices and barbecue sauce and give everything a quick toss.
- Cook on high pressure for 15 minutes, low pressure for 45 minutes-1 hour.
- Release the pressure, remove the lid and use two forks or a handheld mixer to shred the chicken.
- Add chicken breasts to slow cooker. Add spices and barbecue sauce and give everything a quick toss.
- Slow cook on low for 6 hours or on high for 4 hours.
- Remove the lid and use two forks or a handheld mixer to shred the chicken,
Avocado Pineapple Salsa
- Add all salsa ingredients to small bowl and mix with spoon until well combined.
- Heat tortillas over an open flame for ~15-30 seconds per side.
- Assemble tacos by placing chicken on tortilla, topping with salsa and extra barbecue sauce.
- Serve with lime wedges and enjoy!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.