• Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

MAKE THE HOMEMADE TACO SEASONING

• Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

BROWN THE CHICKEN

• Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
• Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

MAKE THE TACO SAUCE

• Do not wash the skillet.
• Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
• When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
• Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
• Make sure the chicken is at least 165°F at the thickest part.
• Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

SHRED THE CHICKEN

• Place the chicken on a cutting board or pan and shred using two forks.
• Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
• Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings.