There tacos are topped off with fresh pineapple salsa. Since pineapples are a great source of Vitamin C, this a tasty way to get your daily dose. 


  • Chicken

  • 2 large boneless, skinless chicken breasts (around 400g)

  • 1 cup salt-reduced chicken stock

  • 1 can diced tomatoes

  • 2 cloves garlic, crushed

  • 1 tbsp ground cumin

  • Salt and pepper, to season

  • Salsa

  • 1/2 pineapple, diced

  • 1 small red chilli, finely chopped

  • 1 red capsicum, diced

  • 1 red onion, diced

  • 1 punnet cherry tomatoes, diced

  • 1/4 bunch coriander, chopped

  • Coriander lime sauce

  • 1 cup plain natural yoghurt

  • 1/2 lime, juiced

  • 1 tbsp white wine vinegar

  • 1 tsp sriracha sauce

  • 1/4 cup coriander, chopped

  • To serve

  • 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 (note: the chicken should shred very easily).

  • 2.

    To make the salsa, mix the pineapple, chilli, capsicum, onion, tomatoes and coriander 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.


Exclusive recipe from The Biting Truth for Australian Pineapples

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