Name: Pulled Chicken Tacos with Pineapple Salsa
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 tacos
Ingredients: 2 teaspoons olive oil; 4 small or 3 large bone- skin-on chicken breasts; 1 16 ounce can of tomato sauce (or 2 8 ounce cans); 2/3 cup chicken broth; 1 teaspoon garlic powder; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon oregano; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup pineapple (finely diced); 1/2 cup red bell pepper (finely diced); 2 tablespoons red onion (finely minced); juice of 1 lime; 1/2 cup loosely packed cilantro leaves (finely chopped); salt to taste; 1 cup sour cream (can use light); 1/2 cup fresh cilantro leaves (roughly chopped); 2 teaspoons lime juice; 1 1/2 teaspoons honey; 1/4 cup prepared green salsa; salt and pepper to taste; 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