Slow Cooker Pineapple Beef Tacos

Slow Cooker Pineapple Beef Tacos

I have got your weekend dinner plans right here with these slow cooker pineapple beef tacos.

Granted you don’t have to have them on a weekend. They aren’t really labor intensive at all, so you could have them on any crazy busy weekend. Maybe even for Taco Tuesday because I know we’re all original like that.

Ok maybe I should give myself slightly more credit for originality. Because not only is this an easy way to something different with your basic roast beef but it’s an easy way to change up your taco game too.

Now don’t get me wrong, I totally understand if you don’t want to change up your taco game because hey regular ground beef tacos are delicious.

SO DELICIOUS.

But they also our part of our regular routine and you know what? I get bored. During winter I tend to get bored with everything including my favorites. Also, admittedly, I love interesting tacos. You know the ones with unexpected flavors and combinations? They rock my socks.

Well, these slow cooker pineapple beef tacos are definitely a winter boredom buster for me. Plus the pineapple flavor lets me take myself on an imaginary trip to the islands where I’d be laying on a beach, sipping on a fruity drink.

Hey a girl can dream.

In all seriousness though,these tacos are super delicious and so easy. You basically throw all the ingredients into a slow cooker and let them do their thing until about an hour before you want to eat. Then you pull apart the roast with forks to make shredded beef and add a few tablespoons of cornstarch, stir, and crank the heat on the slow cooker to high, while you let it thicken.

Before you know it you’ve got a slow cooker pineapple beef tacos and you’re enjoying the subtle sweet pineapple flavor with a little spicy background from chili powder and siracha. A squeeze of fresh lime makes it tangy and extra fresh tasting. Topping the tacos with a little purple cabbage slaw dressed with rice wine vinegar, lime, and honey really adds to the fresh crunch.

Added bonus: you’ll have tacos for days if you are only feeding a small family. I’d easily say this meal serves 6-8. And if you don’t want to eat tacos over and over, the leftover slow cooker pineapple beef makes an amazing bowl. Serve it over quinoa or rice and greens. Maybe dice up some avocado to go with it and serve with extra siracha if that’s your thing. Delish.

Looking for other taco recipes? Try these:

• Blackened Shrimp Tacos with Peach Salsa
• Barbecue Chicken Tacos
• Taco Sliders

Looking for another roast beef recipe? Try these amazing balsamic roast beef sandwiches.

Slow Cooker Pineapple Beef Tacos

Slow cooker pineapple beef tacos fuse Asian flavors and Mexican influences in an easy meal the whole family will love.

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Prep Time: 5 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 5 minutes minutes

Course: dinner, tacos

Cuisine: American, Asian, Mexican

Servings: 12 plus tacos, depending on how much beef you put in each taco

Author: Seasoned Sprinkles

Ingredients

• 3 pound roast beef*
• 1/8 cup of olive oil
• 2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp cayenne pepper
• 1 " grated ginger
• juice of 1 lime
• 1/4 cup of soy or tamari
• 1/4 cup of honey
• 3 tbs siracha
• 1 20 ounce can of crushed pineapple with juice
• 1 20 ounce can of pineapple chunks with juice
• 1 chipotle pepper in adobo sauce
• 3-6 tbs of cornstarch**

For the cabbage slaw

• 2 cups of purple cabbage shredded and chopped
• 2 tbs soy or tamari sauce
• 2 tbs honey
• 2 tbs rice wine vinegar
• juice of half a lime
• 1 tbs sesame seeds

For the tacos

• 1 package corn tortillas
• cilantro to garnish
• scallions to garnish
• fresh pineapple chunks

Instructions

For the beef

• Season the beef with all the spices, sprinkling the seasoning on evenly. Pour the olive oil in the slow cooker, coating the bottom evenly. Add roast. In a separate bowl stir together the soy sauce, lime juice, tamari, siracha, honey, and crushed and chunked pineapple and a chopped chipotle pepper . Pour over the beef. Cook on low for 6 to 8 hours or until beef is able to pulled easily apart with two forks. Shred beef. Stir in 3 to 6 tbs of cornstarch, using more if there is a lot of liquid from the roast. Turn the heat up to high and let cook until thickened.

For the slaw

• Whisk together honey, soy, rice wine vinegar, lime and sesame seeds in a medium bowl. Add chopped cabbage and toss with the dressing. Serve on the tacos.

To assemble tacos

• Top a corn tortilla with as much beef as you'd like. Add the slaw and other desired garnish. Enjoy!

Notes

*I used a chuck roast because that was on sale. Any roast will do just fine in this.
**Feel free to add more or less siracha and cayenne to suit your heat preferences.

Nutrition

Serving: 1taco

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