If you’re tired of the same old taco fillings, you aren’t alone! I had to try to find something to mix up my chicken tacos, and I think this dish does it! I love mixing spicy and sweet, so turning up the heat on your salsa can be the perfect mix with pineapple! I made quite a bit of this so I could freeze for later, but it’s an easy recipe to cut in half if you’d like as well. For more ways to use your slow cooker, try any of these awesome No-Fuss Weeknight Meals!

Skinny Pineapple Salsa Chicken

Prep time: 8 minutes

Cook time: 6-8 hours

Yield: 8 servings

Serving size: 1 cup


  • 2 lbs boneless, skinless chicken breast
  • 2 cups tomato salsa
  • 3 zucchini, diced
  • 20 oz can pineapple chunks in 100% juice (reserve juice)
  • ¾ cup pineapple juice from can
  • Optional*:
  • whole-wheat tortillas
  • reduced-fat, shredded Mexican cheese blend
  • green onion
  • brown rice
  • *Optional ingredients are not included in nutrition calculations.


  1. Place chicken breasts in the bottom of your slow cooker.
  2. Cover chicken completely with salsa.
  3. Cook on low for 6-8 hours. Depending on how much liquid is expelled during the cooking process, sometimes I drain some liquid before the next step... shred chicken.
  4. One hour before serving, chop the zucchini into bite size pieces, and add to the chicken mixture. Drain the pineapple juice into a separate bowl. Add pineapple to the slow cooker and 3/4 cup of juice.
  5. Serve on tortillas or with your favorite side dish!

Nutrition Information

Per Serving (1 cup):

Calories: 220

Fat: 3g

Carbohydrates: 24g

Fiber: 1g

Protein: 22g

Sugars: 20g

Sodium: 814mg

Vitamin A: 0%

Vitamin C: 52%

Calcium: 2%

Iron: 5%

WWP+: 5 points