Slow Cooker Sriracha Chicken Tacos with Caramelized Pineapple Salsa

INGREDIENTS

1 1/2 lb

boneless skinless chicken breast

1/4 cup

Sriracha sauce

1/4 cup

pineapple juice

2 tbsp

lime juice

taco sized flour tortillas (for serving)

1 tbsp

olive oil

2 cups

(about 12 oz) diced pineapple

2 tbsp

brown sugar

1/2

jalapeno pepper (finely diced (ribs and seeds removed))

1 tbsp

finely diced red onion

1 tbsp

fresh chopped cilantro

1 tbsp

lime juice

1 tsp

olive oil

1/4 tsp

salt

1/2 cup

sour cream

1/2 cup

greek yogurt

2 tbsp

lime juice

small avocado (pitted and flesh scooped out)

1/2

jalapeno pepper (ribs and seeds removed)

4 tbsp

fresh chopped cilantro

1/4 tsp

salt