2-4 lbs. boneless skinless chicken thighs
2 cups fresh pineapple, finely chopped
1 jalapeno, minced (remove ribs and seeds for less heat)
1/2 red onion, minced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 tablespoon sriracha
1 tablespoon yellow mustard
1/4 cup water
1/2 cup mayonnaise
1/4 cup plain greek yogurt
1/4 cup white vinegar
1 jalapeno (remove ribs and seeds for less heat)
2 clove garlic
1 teaspoon dried dill (or about 1/4 cup fresh)
1 bunch of cilantro, chopped
salt and black pepper to taste
Cabbage to put a dressing over
Place all chicken ingredients in a pot and cook on mid-high for 1 hour, or until chicken shreds.
Fifteen minutes before the chicken is done, preheat the oven to broil. Transfer the shredded chicken and cooking liquid to a baking sheet lined with parchment paper or foil. Broil for 10-15 minutes until browned.
Meanwhile, time to make the sauce: Pulse all ingredients except the mayo and yogurt in a food processor until smooth. Once chopped finely, pour into a jar and add mayo and yogurt, whisk together. Toss some of the dressing with finely shredded cabbage to make a slaw. This makes the taco ten times better.
Serve chicken in warm tortillas with slaw and an extra drizzle of dressing, slices of avocado, extra pineapple, cilantro, red onion, etc.