Slow Cooker Pineapple Jerk Chicken Tacos
Description
Combine the Caribbean flavor of Jerk seasoning and Mexican tacos with this delicious recipe. It's really a different take on tacos.
Ingredients
Rub:
2 t. dried thyme
2 t. ground nutmeg
2 t. ground cinnamon
2 t. ground allspice
2 t. ground ginger
1 t. black pepper
1 t. kosher salt
2 T. olive oil
Chicken:
3 lb. boneless, skinless chicken thighs, excess fat trimmed
5 green onions, chopped, white and green parts separated
7 cloves garlic, chopped
2 jalapeno peppers with seeds, diced
20 oz. can unsweetened pineapple chunks with their juices
1/4 c. white vinegar
Serving:
corn tortillas
shredded red cabbage
crumbled feta cheese
lime wedges
Directions
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Rub:
In a small bowl, stir together thyme, nutmeg, cinnamon, allspice, ginger, black pepper, and salt. Drizzle the olive oil over the top, then stir to form a paste.
Line a 6 quart slow cooker with a slow cooker liner for easy clean up. Spray the liner with non-stick cooking spray.
Place the chicken thighs in the slow cooker. Rub the paste over the top of each piece. Sprinkle in the white parts of the green onions (reserve the green tops for serving later), garlic, and jalapenos. Pour the diced pineapple and its juice evenly over the top, then the white vinegar. Cover; cook on low for 4 - 5 hours, until the chicken is tender and cooked through.
Remove the cooked chicken to a platter and shred. Remove the pineapple chunks with a slotted spoon; set aside.
Transfer remaining cooking liquid to a wide saucepan; heat over medium-high, stirring often, until thickened and reduced by half, about 5 - 10 minutes.
Stir in shredded chicken and reserved pineapple, coating with the reduced glaze.
Serve the filling in tacos, topped with the reserved green onion tops, red cabbage, feta, and a squeeze of fresh lime juice.
Garnish with more lime wedges, if desired.