Slow Cooker Pineapple Jerk Chicken Tacos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Makes 6 servings
INGREDIENTS
For the rub
2 teaspoons dried thyme
2 teaspoons ground nutmeg
2 teaspoon ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground ginger
1 teaspoon black pepper
1 teaspoon kosher salt
2 tablespoons olive oil
For the chicken
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
1 (20-ounce) can unsweetened pineapple chunks in their juices
1/4 cup white vinegar
For serving
Corn tortillas
Shredded red cabbage
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 KitchenAid® 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), garlic, and jalapeños. Pour the diced pineapple in its juice evenly over the top, then the white vinegar. 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 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.
From blog.kitchenaid.com