Sweet n' Smokey Flavors of Paradise



  • 1 Tablespoon Olive Oil
  • 4 Boneless, Skinless Chicken Breasts (Shredded or Sliced Lengthwise)
  • 2/3 Cup Tangy BBQ sauce
  • 2/3 Cup Pineapple Juice (See Drained Chunks Below)
  • Salt (For Taste)
  • Pepper (For Taste)


  • 6 Slices GODSHALL’S Turkey Bacon (Browned and Diced Fine)
  • 1 Shallot (Sliced)
  • 1 Can of Cubed Pineapple Chunks (Drained - Save Juice for Chicken)
  • 1/2 Red Pepper (Diced Fine)
  • 4 Tablespoons Lime Juice
  • Salt (For Taste)
  • Pepper (For Taste)
  • Shredded Wedge Iceberg Lettuce
  • Shredded Wedge Red Cabbage

Serve with:

  • 8 Soft Taco Shells
  • Cilantro
  • Lime Wedges




  1. Heat the oil in a large skillet at medium-high. Add chicken pieces and turn until lightly browned evenly.
  2. Slowly pour the BBQ sauce and pineapple juice over the chicken and stir it well. Cook for 4-5 minutes or until the sauce is thick enough to evenly coat the chicken.


  1. Cooke GODSHALL'S Turkey Bacon until lightly browned and dice.
  2. Toss the onion, pineapple and red pepper with the lime juice, salt and pepper in a medium bowl. Add lettuce and cabbage at the end to keep slaw crunchy.


  1. Serve the chicken and slaw with soft taco shells, cilantro and extra lime wedges.
  2. ENJOY!