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Crock Pot Hawaiian BBQ Chicken Tacos with Pineapple Slaw

  • Author: Morgan
  • Yield: 12 1x


Units Scale

For the Hawaiian BBQ Chicken:

  • 3 lbs boneless skinless chicken breast
  • 1 1/2 cups unsweetened pineapple juice
  • 1/2 cup honey BBQ sauce (I used Sweet Baby Ray's Honey BBQ)
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar or apple cider vinegar
  • 1/4 cup brown sugar, lightly packed
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1-2 tablespoons sriracha
  • 12 flour tortillas
  • 1 cup sharp cheddar cheese, shredded

For the Pineapple Slaw:

  • 1/2 small purple cabbage, sliced thin
  • 1/4 medium green cabbage, sliced thin
  • 1/4 fresh pineapple, cored and diced
  • 1/2 small red onion, diced
  • 2 tablespoons cilantro, chopped
  • 1/4 cup unsweetened coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sriracha
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • Crushed red pepper, to taste (optional)


  1. Spray a crock pot with non-stick cooking spray.
  2. Combine the pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha in a large bowl and whisk until well combined.
  3. Place the chicken breasts in the slow cooker and cover with the pineapple juice mixture.
  4. Cover and cook on low for 7-8 hours.
  5. Combine all of the slaw ingredients in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
  6. When the chicken is fully cooked, shred with 2 forks in the sauce and toss. Let it absorb the sauce for another 30 minutes and then serve with the slaw on the flour tortillas and with a sprinkle of cheddar cheese!