1 tsp. cumin
1 tsp. oregano
1 tsp. salt
2 tsp. pepper
1 tsp. chili powder
2 pounds chicken
EVOO
1 medium onion, sliced
2 cloves garlic
1 jalapeno
1/2 tbsp. tomato paste
1 to 2 cups chicken stock
1 8 oz. can crushed pineapple
1 bay leaf
2 cups fresh or canned diced pineapple
2 tbsp. chopped fresh cilantro
1/2 red onion, small diced
1 lime, juiced
Tortillas

Mix cumin, oregano, salt, pepper and chili powder; season chicken with spices. Heat EVOO in a Dutch oven over medium-high heat. Brown chicken, then remove from pan. Add onion, garlic and half of jalapeno to the same pan and cook until fragrant, about 3 minutes. Add tomato paste; stir and cook about 2 minutes more.

Add stock, crushed pineapple and bay leaf. Stir to combine. Add chicken back to pan, adding stock if necessary to almost (but not quite) cover the chicken. Bring to a boil, reduce heat to low and simmer until chicken is cooked all the way through, about 40 minutes. Remove from heat and allow to cool to room temperature, remove chicken from liquid and shred. Hold shredded chicken in cooking liquid to keep moist.

While chicken is cooking, mix diced pineapple, cilantro, red onion and lime juice to make salsa. Finely dice remaining half of jalapeno and add to salsa to taste.

Reheat chicken in saute pan. Serve on tortillas with salsa.