These chicken and pineapple salsa tostadas are bursting with flavor! I love the crunch of the baked corn tortilla combined with the mixture of chicken and salsa. The homemade salsa gives a little heat, while the pineapple salsa adds a hint of sweet. They are easy and fun to make and even better to eat! They are a big hit with the whole family!
Ingredients:
Chicken:
-3 Chicken boneless chicken breasts
-1 cup chicken broth
-1 teaspoon of paprika
-1 teaspoon of garlic powder
-1/2 teaspoon of cumin
-1/4 teaspoon of salt
-1/4 teaspoon of pepper
Pineapple Salsa:
-1/3 cup chopped pineapple
-1/2 jalapeno chopped (remove seeds)
-2 tablespoons chopped red onion
-8 cherry tomatoes chopped
-1 teaspoon of fresh lime juice
-pinch of salt and pepper
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-Corn tortillas
-Salsa- (*see my Homemade Salsa recipe, or use store bought)
-Avocado-sliced
-Hot Sauce
Next Step:
-Add the chicken broth to the slow cooker. Then season your chicken with paprika, garlic powder, cumin, salt, and pepper and place the chicken over the broth.
-Set your slow cooker on high for 3 hours.
-With 30 minutes left on your chicken you can crisp up your corn tortillas.
-Heat oven to 450 F
-*Lightly* spray the corn tortillas with avocado oil and place on a baking sheet. Heat 5 minutes and then turn them over and heat for another 5 minutes. They are done when they are crispy. Set aside.
-To make your pineapple salsa, in a small bowl combine the pineapple, jalapeño, onion, tomatoes, lime juice, salt, and pepper. Mix to combine.
-When your chicken is done, shred it with 2 forks. It should shred very easily.
-Make your tostadas! First add your chicken, then lots of sliced avocado, homemade salsa, and then top with pineapple salsa.
-Don't forget to add your favorite hot sauce!
-ENJOY!!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet