Slow Cooker
Jerk Chicken Tacos
Description
I think we all deserve a Caribbean vacation right about now, and these Jerk Chicken Tacos with Pineapple are here to help us escape to the tropics!
Ingredients
- 2 teaspoons dried thyme
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 3 pounds boneless, skinless chicken thighs trimmed of excess fat
- 4 green onions chopped, white and green parts separated
- 6 cloves chopped garlic
- 2 jalapeño peppers with seeds, diced
- 20 ounces pineapple chunks unsweetened, in their juices
- ¼ cup white vinegar
- corn tortillas
- red cabbage Shredded
- crumbled feta cheese
- lime wedges
Directions
- Prepare the rub: In a small bowl, stir together the thyme, nutmeg, cinnamon, allspice, ginger, black pepper, and salt.
- Drizzle the olive oil over the top, then mix to form a paste.
- Place the chicken thighs in a 6-quart slow cooker. Rub the spice paste over the top of each. Sprinkle in the white parts of the green onions (reserve the green tops for serving).
- Pour the diced pineapple in its juice evenly over the top, then the white vinegar.
- Add the garlic and jalapeños. Cover and cook on low for 4 to 5 hours, until the chicken is tender and cooked through.
- Remove the cooked chicken to a plate and shred.
- Remove the pineapple chunks with a slotted spoon and set aside. Transfer the remaining cooking liquid to a wide saucepan and heat over medium high, stirring often, until thickened and reduced by half, 5 to 10 minutes.
- Stir in the shredded chicken and reserved pineapple, coating with the reduced glaze. Serve the filling as tacos, topped with reserved green onion tops, red cabbage, feta, and a squeeze of fresh lime juice.
