Place shredded chicken, BBQ sauce and crushed pineapple in large skillet. Season with salt and pepper.
Stir well and bring to a simmer over medium to medium-high heat. Simmer for 5-10 minutes, stirring often, until juices have thickened and chicken is juicy and flavorful.
Serve chicken filling immediately with warmed taco shells, lime wedges, cilantro and pineapple slaw, if desired.
Chicken: I made my chicken by following my easy shredded chicken recipe. Feel free to use your favorite recipe for shredded chicken instead, use pre-shredded chicken or shred a rotisserie chicken.
BBQ sauce: I used a hickory smoked BBQ sauce. It's a prominent ingredient in this recipe, so I recommend picking one you like the flavor of.
Pineapple slaw: I always make my pineapple coleslaw with these tacos, but it's not mandatory. You can also make a regular coleslaw or simply top your tacos with some undressed slaw mix if you need extra-easy tonight.
Taco shells: I prefer using soft flour taco shells for this recipe. I also like using the mini-sized (5-6 inches) because the tacos are quite saucy and are easier to eat in small shells.
More flavor: If you want to add a little extra flavor, feel free to season your filling with some Worcestershire sauce, hot sauce and/or honey.
Use the crushed pineapple undrained, you need the liquid to yield juicy, saucy chicken.
If you prefer a very saucy/juicy taco filling, feel free to add 2-3 tablespoons of pineapple juice to the filling.
On the other hand, if the sauce around your chicken filling doesn't thicken enough to your liking (depends a lot on exact BBQ sauce and pineapple used, as well as personal taste), stir a slurry of 1 teaspoon cornstarch and 2 teaspoons pineapple juice into the filling and simmer for one more minute to help thicken the juices.
My husband likes a kick with his tacos, so he uses sliced Jalapeño to top his serving. You could also add red pepper flakes or crushed chipotle.
Refrigerate chicken filling in airtight container for up to 3 days, or freeze for up to 3 months. Defrost in the fridge overnight, then reheat in skillet until piping hot all the way through (you may need to add some extra juice/water and BBQ sauce to reach the correct consistency).