• 2 ½ – 3 pounds boneless, skinless chicken breasts
  • 1 ½ cups pineapple juice
  • ½ cup BBQ sauce, such as Bone Suckin’ sauce
  • 1/3 cup soy sauce
  • ¼ cup cider vinegar
  • ¼ cup brown sugar
  • 3 cloves garlic, minced
  • ½” minced ginger
  • 1 -2 tablespoons sriracha
  • 12 flour tortillas – 6-inch
  • 1 cup cheddar cheese, shredded


For the Slaw:

  • ¼ medium green cabbage, thinly sliced
  • ¼ fresh pineapple, cored and diced
  • 1 mango, peeled and diced
  • ¼ red onion, diced
  • ¼ cup cilantro, chopped
  • ¼ cup coconut chips
  • Zest from 1 lime
  • 1 tablespoon sriracha
  • 1 teaspoon brown sugar
  • Freshly ground salt and pepper



  1. For the chicken: In a medium sized bowl, combine the pineapple juice, BBQ sauce, soy sauce, vinegar, garlic, ginger, brown sugar, and sriracha. Whisk until blended.  Place the chicken breasts in a Dutch oven, add the pineapple/ sauce mixture and bring to a boil, then bring the temperature down to a simmer.  Cook for about 1 ½ hours, until the chicken pieces fall apart and are easy to shred and the sauce has thickened to the consistency of BBQ sauce.  Option:  Chicken can be cooked in a slow or pressure cooker.
  2. In the meantime combine all the slaw ingredients in a large bowl. Mix until well combined.  Cover and set aside until ready to serve.
  3. When the chicken is fully cooked, shred with meat claws in the sauce. Allow to rest for 30 minutes so the sauce can absorb into the chicken.
  4. Wrap tortillas in aluminum foil and warm in the oven. Fill the tortilla with the shredded chicken and top with slaw and cheddar cheese.


*Denotes items available at Gourmet Pantry