Tropical Chicken Tacos take you right to the tropics, but not in a hurry. The juicy shredded chicken takes a dip in a sweet and spicy sauce to really infuse that beloved jerk flavor. And don't worry, it's all done in a slow cooker so you can keep living on island time. It's packed in a salty (not sandy!) corn tortilla and topped with tasty green onions, crunchy red cabbage, creamy feta cheese, and a squeeze of fresh lime. After just one bite of Tropical Chicken Tacos, you'll be singing, "Is this love, is this love that I'm feelin'?"
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 chicken thighs, boneless, skinless, excess fat trimmed • 4 green onions, chopped, white and green parts separated • 1 (20-ounce) can pineapple chunks, unsweetened, juices reserved • 1/4 cup white vinegar • 6 cloves garlic, chopped • 2 jalapeño peppers, with seeds, diced • corn tortillas, to taste, for serving • red cabbage, to taste, shredded, for serving • feta cheese, to taste, crumbled, for serving • lime wedges, to taste, for serving
In a small bowl, stir together the thyme, nutmeg, cinnamon, allspice, ginger, black pepper, and salt.
Drizzle the olive oil into the seasoning mixture and mix until it forms a paste.
Place the chicken thighs into a 6-quart slow cooker.
Rub the spice paste over the top of each of the chicken thighs.
Sprinkle the white parts of the green onions over the pasted chicken thighs.
Pour the pineapple (and its juices) and the white vinegar evenly over the top of the pasted chicken.
Add the garlic and jalapeño peppers to the chicken mixture.
Cover and cook until the chicken is tender and cooked through, on low for 4-5 hours.
Transfer the cooked chicken to a plate and shred using two forks.
Transfer the pineapple chunks from the chicken mixture with a slotted spoon and set aside.
In a wide saucepan, pour in the remaining cooking liquid.
Heat the cooking liquid over medium-high heat, stirring often, until it is thickened and reduced by half, about 5-10 minutes.
Stir the shredded chicken and the reserved pineapple chunks into the reduced glaze.
Stir to thoroughly coat the chicken and pineapple chunks.
Plate the shredded chicken in the corn tortillas and top with the reserved green onion tops, red cabbage, feta, and a squeeze of lime juice.