2-4 chicken breasts
1/4 - 1/3 cup olive oil
2-3 cloves garlic, minced
2-3 Tbsp chili powder
1-2 Tbsp cumin
1-2 tsp salt
1-2 Tbsp hot sauce (like Valentina or Cholula)
2-3 Tbsp balsamic vinegar
16-14 oz pineapple rings (or fresh pineapple - even better)
1 large onion, cut into 12 wedges (in half, then each half into sixths)
juice of one lime
small corn tortillas
sliced avocado, tomato, onion and cilantro (pico de gallo), and limes
1. combine chicken breasts, olive oil, garlic, spices, hot sauce, vinegar and pineapple juice in a crock pot and toss a few times. add water to almost cover chicken. cook 4 hours on high, six on low.
2. after three hours of cooking, shred chicken in the pot using two forks. add pineapple rings and onion wedges and stir together. cook for remaining time, stirring a couple more times. squeeze and stir in lime juice just before serving.
3. serve on warm corn tortillas (wrap stack of tortillas in foil and heat in 350 oven for ten or so minutes) with avocado, tomatoes, cilantro, onions, limes, etc.