Cuban Chicken and Black Bean Tacos with Pineapple Salsa

Ingredients

• 4 large chicken breasts
• Zest of an orange
• Zest of a lime
• 1 1/2 cups freshly squeezed orange juice
• 1/3 cup freshly squeezed lime juice
• 2 teaspoons low sodium soy sauce
• 2 teaspoons honey
• 3 cloves of garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon black pepper

• 14.5 ounce can black beans, rinsed and drained
• 2 tablespoons water
• 1 teaspoon olive oil
• 1/4 cup yellow onion, diced
• 2 tablespoons green bell pepper, diced
• 1 tablespoon jalepeno, diced
• 1 clove of garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 bay leaf
• 1 teaspoon honey
• 1 tablespoon red wine vinegar

• 3 cups fresh pineapple, diced
• 1 jalepeno, diced
• 1/4 cup shallot or red onion, diced
• 1/2 cup cilantro, chopped
• Juice of a lime
• 1/2 teaspoon kosher salt
• Corn tortillas for serving

Instructions

1. Place the chicken breasts in the slow cooker.
2. In a glass measuring cup, whisk together all of the remaining ingredients for the chicken, then pour the mixture over the chicken breasts.
3. Cover the slow cooker and set it to cook on low for 4-6 hours depending on the size of your slow cooker and how fast it cooks.
4. When the chicken is cooked shred it using two forks.

1. In a small saucepan over medium high heat, heat the olive oil.
2. When the oil is hot add in the onion, bell pepper, jalepeno, and garlic.
3. Cook the vegetables until they have softened, about 3-5 minutes.
4. Turn the heat down to medium low and add in the remaining ingredients minus the red wine vinegar.
5. Stir everything together then cover with the lid and let it cook for 10 minutes.
6. Remove the beans from the heat, take out the bay leaf, and stir in the red wine vinegar.

1. In a large bowl combine all of the ingredients for the salsa.
2. Stir together and let it set for 30 minutes before serving for the best flavor.

1. Heat the corn tortillas in the microwave for 20 seconds or place them over the open flame of a gas stove for a more charred taco.
2. Place a scoop of the shredded chicken in the tortilla and top with a spoonful of black beans and pineapple salsa.