One-Pot Spicy Pineapple Chicken Tacos

Work has been bringing me all over the country lately, which is great, but it also means being away from home for stretches of days at a time. Eugene is generally pretty good about sorting out meals while I'm gone, but I do like to try and make it a little bit easier by leaving a few simple things behind that he can easily heat up or at least use as the base for several meals.

Last week I left him a pot of this very easy One-Pot Spicy Pineapple Salsa Chicken, which I literally threw together in about 10 minutes the morning I left town. It's one of those "everything goes in the pot" kind of recipes, which I appreciate even on the days when I'm home and have time to work on things.

This sweet and spicy recipe produces a large quantity of tender, flavorful pulled chicken that can be used to make tacos (my favorite!) or sandwiches (so good on soft rolls), or served as-is with rice or your favorite vegetable side.

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One-Pot Spicy Pineapple Chicken Tacos 
Serves 6

Extra virgin olive oil
3 pounds boneless skinless chicken breasts (boneless skinless thighs also work if you prefer dark meat--or combine the two!)
Kosher salt
Black pepper
4 cups diced pineapple (canned, frozen or very ripe fresh pineapple all work! Include any juices from the canned or fresh pineapple.)
2 jalapeño peppers, sliced (substitute one chipotle in adobo sauce if you prefer a smoky taste!)
1/2 teaspoon crushed red pepper
1 tablespoon ground smoked paprika
2 teaspoons ground cumin
4 large garlic cloves, peeled and crushed
1 cup chopped fresh cilantro + more for serving
1 28oz can crushed tomatoes
1 lime, juiced
2 cups chicken or vegetable broth
Corn or flour tortillas, sour cream, fresh cilantro, and lime wedges for serving

Place a heavy pot or dutch oven over medium heat. Coat the bottom with olive oil. Nestle the chicken in a single layer at the bottom of the pot. Season generously with kosher salt and black pepper.

Add the pineapple, sliced jalapeños, smoked paprika, cumin, garlic, chopped cilantro, crushed tomatoes, lime juice and broth to the pot. Stir to combine.

Raise heat and bring to a boil, then lower heat, cover, and let simmer for 1 hour.

Remove top, and use a fork to break up chicken. Let simmer uncovered another 20 minutes until sauce thickens.

Taste and adjust seasoning with additional salt and pepper.

Serve with warmed tortillas and your favorite toppings.

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