Place the chicken breasts in the slow cooker.

In a glass measuring cup, whisk together all of the remaining ingredients for the chicken, then pour the mixture over the chicken breasts.

Cover the slow cooker and set it to cook on low for 4-6 hours depending on the size of your slow cooker and how fast it cooks. When the chicken is cooked through shred it with two forks.

In a small saucepan over medium high heat, heat the olive oil.

When the oil is hot add in the onion, bell pepper, jalapeño, and garlic. Cook the vegetables until they have softened, about 3-5 minutes. Turn the heat down to medium low and add in the remaining ingredients minus the red wine vinegar.

Stir everything together then cover with the lid and let it cook for 10 minutes. Remove the beans from the heat, take out the bay leaf, and stir in the red wine vinegar.

In a large bowl combine all of the ingredients for the salsa. Stir together and taste for seasoning. Refrigerate until ready to serve.

Heat the corn tortillas in the microwave for 20 seconds or place them over the open flame of a gas stove for a more charred taco.

Place a scoop of the shredded chicken in the tortilla and top with a spoonful of black beans and pineapple salsa.