2tablespoonsfresh cilantro leaveschopped, plus 2 tablespoons for garnish
Pinchsalt
1tspraw honey
Instructions
Spray a crock pot with non-stick cooking spray or use a plastic liner.
Combine the pineapple juice, soy sauce, BBQ sauce, apple cider vinegar, garlic, ginger, brown sugar, and sriracha in a large bowl and stir until well mixed.
Place the chicken breasts in the slow cooker and cover with the pineapple juice mixture.
Cover and cook on low for 8 hours.
When the chicken is fully cooked, shred with 2 forks in the sauce and mix together to coat.
Let it sit in the sauce for another 30 minutes to marinate well.
Serve on the flour tortillas and top with pineapple orange salsa and Queso Fresco.
Combine all ingredients in a bowl and mix well.
Serve alone with chips or use it to top Hawaiian Chicken Tacos.