- 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.
- In the meantime combine all the slaw ingredients in a large bowl. Mix until well combined. Cover and set aside until ready to serve.
- 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.
- 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