BBQ Chicken Tacos With Pineapple Sauce
Gluten & Dairy-Free Options.
“OMG! These are soooooo good”- words from my hubby after his first bite! The BBQ sauce and pineapple pair so well together! You’ll be in taco heaven.
Serves 6-8
Ingredients
Package of boneless, skinless chicken thighs
BBQ Sauce* (I used “Jonny Hetherington Smoky Original BBQ Sauce”)
1 tsp garlic powder
1 tsp onion powder
1 large sweet potato, peeled and chopped into 1-inch cubes
1 tbsp olive oil
salt and pepper
1 tsp paprika
To assemble:
small bag of coleslaw* (red and green cabbage & carrots)
avocado, sliced
cheddar cheese, shredded (optional)
small Tortilla shells (I like “La Tortilla Factory- corn & wheat tortillas”)
Pineapple Sauce- see recipe below
Tropical Turmeric Dressing
Ingredients:
1 Cup Fresh Pineapple, chopped
¼ Cup + 2 tbsp Coconut Milk (full Fat)
¼ Cup + 2 tbsp Water
2 Tbsp Tahini
1/4 fresh lime juice
1 Tbsp Coconut oil
1 Tbsp Chia Seeds
¼ Tsp Sea Salt
½ Tsp Turmeric Powder
Directions: Combine all dressing ingredients in a blender (or handheld immersion blender).
Instructions
Place chicken thighs in slow cooker. Sprinkle in the garlic and onion powder and cover in BBQ Sauce. Cook on low for 5-6 hours.
Preheat oven to 350 Degrees F. Place chopped sweet potato in a large bowl and toss with oil, salt, pepper and paprika. Place on a parchment-lined baking sheet & roast for 40mins.
Meanwhile, make Pineapple Dressing. See instructions above.
Assemble your tacos!