Pulled Chicken Tacos with Pineapple Salsa

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 95.

	this recipe	typical
fat	0%	1%
protein add	100%	100%
salt	0%	0%
aromatics	0%	1%
acid	0%	0%
vegetables and beans	9%	0%
liquid	5%	0%
sweetener	0%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

9 g	2 teaspoons olive oil
7200 g	4 small or 3 large bone- skin-on chicken breasts
454 g	1 16 ounce can of tomato sauce (or 2 8 ounce cans)
160 g	2/3 cup chicken broth
3 g	1 teaspoon garlic powder
8 g	1 tablespoon chili powder
2 g	1 teaspoon cumin
1 g	1 teaspoon oregano
2 g	1/2 teaspoon sugar
3 g	1/2 teaspoon salt
1 g	1/4 teaspoon pepper
	1 cup pineapple (finely diced)
74 g	1/2 cup red bell pepper (finely diced)
20 g	2 tablespoons red onion (finely minced)
	juice of 1 lime
50 g	1/2 cup loosely packed cilantro leaves (finely chopped)
	salt to taste
230 g	1 cup sour cream (can use light)
50 g	1/2 cup fresh cilantro leaves (roughly chopped)
10 g	2 teaspoons lime juice
11 g	1 1/2 teaspoons honey
	1/4 cup prepared green salsa
	salt and pepper to taste
90 g	1 cup finely shredded purple cabbage
	16 Sol de Oro Taco Truck Style Mini Corn Tortillas (or 8 Sol de Oro regular sized corn tortillas)
	Optional garnishes: lime wedges and cilantro leaves

Method: 12 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is the first comment I've ever left on a blog recipe--these tacos are THAT good. Not only was this the best taco I've ever made at home, each of the components was great on it's own and I will definitely be making again.” — a cook, 5★

“My husband said this was the best taco night recipe yet! Quite tasty. I used the pressure cooker for 15 minutes instead of slow cooking (because I overlooked that part)...and the chicken was perfect! Thanks for sharing!” — a cook, 5★