Pulled Chicken Tacos with Pineapple Salsa recipes

Ingredients

• 2 teaspoons olive oil
• 4 small or 3 large bone-in skin-on chicken breasts
• 1 16 ounce can (or 2 8 ounce cans) of tomato sauce
• ⅔ cup chicken broth
• 1 teaspoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup of pineapple, finely diced
• ½ cup red bell pepper, finely diced
• 2 tablespoons red onion, finely minced
• juice of 1 lime
• ½ cup loosely packed cilantro leaves, finely chopped
• salt
• 1 cup sour cream (can use light)
• ½ cup fresh cilantro leaves, roughly chopped
• 2 teaspoons lime juice
• 1 and ½ teaspoons honey
• ¼ cup prepared green salsa
• salt
• pepper
• 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)
• lime wedges
• cilantro leaves

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