Pineapple Jerk Chicken Tacos Recipe

Name: Pineapple Jerk Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons dried thyme; 2 teaspoons ground nutmeg; 2 teaspoons ground cinnamon; 2 teaspoons ground allspice; 2 teaspoons ground ginger; 1 teaspoon black pepper; 1 teaspoon kosher salt; 2 tablespoons olive oil; 3 pounds skinless chicken thighs boneless, trimmed of excess fat; 4 green onions chopped, white and green parts separated; 6 cloves chopped garlic; 2 jalapeno peppers with seeds, diced; 20 ounces pineapple chunks unsweetened, in their juices; 1/4 cup white vinegar; corn tortillas; red cabbage Shredded; crumbled feta cheese; lime wedges

Servings: persons

2 teaspoons dried thyme
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground ginger
1 teaspoon black pepper
1 teaspoon kosher salt
2 tablespoons olive oil
3 pounds skinless chicken thighs boneless, trimmed of excess fat
4 green onions chopped, white and green parts separated
6 cloves chopped garlic
2 jalapeno peppers with seeds, diced
20 ounces pineapple chunks unsweetened, in their juices
1/4 cup white vinegar
corn tortillas
red cabbage Shredded
crumbled feta cheese
lime wedges

1
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.
2
Place the chicken thighs in a KitchenAid(R) 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 jalapenos. 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.
3
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.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons dried thyme, 2 teaspoons ground nutmeg, 2 teaspoons ground cinnamon, 2 teaspoons ground allspice, and more.

Yes, Pineapple Jerk Chicken Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pineapple Jerk Chicken Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions