For the chicken:
3 large bone-in chicken breasts
2 8-ounce cans of tomato sauce
⅔ cup chicken broth
1 tsp each garlic powder, cumin, and oregano
1 tablespoon chili powder
½ tsp each sugar and salt
¼ teaspoon pepper
For the pineapple salsa:
1 cup of pineapple, finely diced
½ cup red bell pepper, finely diced
2 tablespoons red onion, finely minced
juice of 1 lime
½ cup loosely packed cilantro leaves, finely chopped
For the cilantro sauce:
1 cup light sour cream
½ cup fresh cilantro leaves, roughly chopped
2 teaspoons lime juice
1 and ½ teaspoons honey
¼ cup prepared green salsa

1 cup finely shredded purple cabbage
8 corn tortillas
For the chicken: Stir together the tomato sauce, chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt and pepper. In a large pan heat the olive oil over medium high heat. Season the chicken with salt and pepper. Place the chicken skin side down and cook for 4-6 minutes or until golden brown. Flip the chicken and cook on the other side until golden brown. Take the pan off the heat and pour the tomato sauce mixture over the chicken; the chicken should be at least ⅔ of the way covered. (Add more broth if needed). 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. For the pineapple salsa: Combine all the ingredients in a bowl; place in the refrigerator until ready to use. For the cilantro sauce: Place all of the ingredients in the food processor and blend until smooth. To assemble the tacos: Divide the cabbage evenly among the tortillas. Top with 1/2 cup chicken, a drizzle of cilantro sauce and a tablespoon of pineapple salsa.

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