Step 1

For the chicken:

Step 2

In a bowl stir together the tomato sauce, chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt and pepper.

Step 3

In a large pan heat the olive oil over medium high heat. Season the chicken generously with salt and pepper. Place the chicken skin side down and cook for 4-6 minutes or until golden brown.

Step 4

Flip the chicken and cook on the other side until golden brown.

Step 5

Take the pan off the heat and pour the tomato sauce mixture over the chicken; the chicken should be at least 2/3 of the way covered. (Add more chicken broth if needed).

Step 6

Place the pan back on the heat and bring the sauce mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 35 minutes or until chicken is cooked through. Remove the skin and bones and shred the chicken with 2 forks. Pour the remaining sauce from the pan over the shredded chicken and toss to coat. Season with salt and pepper to taste.

Step 7

Crockpot instructions: Place the chicken and tomato sauce mixture in a crockpot. Cook for 4 hours on high or 8 hours on low.

Step 8

For the pineapple salsa: Combine all the ingredients in a bowl; place in the refrigerator until ready to use.

Step 9

For the cilantro sauce: Place all of the ingredients in the food processor and blend until smooth.

Step 10

To assemble the tacos:

Step 11

Place 2 mini corn tortillas on top of each other (for a total of 8 stacks of tortillas). Divide the cabbage evenly among the tortillas. Top with 1/4 cup chicken, a drizzle of cilantro sauce and a tablespoon of pineapple salsa.

Step 12

Serve with lime wedges and cilantro leaves if desired.