Slow Cooker Pineapple Jerk Chicken Taco
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Slow Cooker Pineapple Jerk Chicken Taco

SLOW COOK PINEAPPLE SHREDDED CHICKEN TACOS

INGREDIENTS:

  • 6 boneless skinless chicken breast
  • 1medium onion diced and divided
  • 4 cloves of garlic minced and divided
  • 1 (20 oz ) can dole pineapple chunks in 10% juice
  • 2 tsp olive oil
  • Salt n pepper to taste
  • ¼ stick of butter
  • 3 tbsp. brown sugar( divided 2n1)
  • 2 tbsp cornstarch
  • ¼ tsp. cinnamon powder
  • ¼ tsp ground nutmeg
  • 1 tsp garlic powder
  • 1 tsp all spice
  • 1 tbsp black pepper
  • 2 tsp cayenne pepper
  • ½ tsp ground ginger
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp low sodium soy sauce
  • ½ cup 100% pineapple juice
  • ¼ cup ketchup

DIRECTIONS

Before beginning to prep, I turned the slow cooker on high, added the olive oil and butter, when the butter melted I added ½ of the chopped onions and ½ the minced garlic. In a bowl wash chicken in water and white vinegar or lemon. Season with salt n pepper to taste.

In a second bowl , pour pineapple chunks and juice from can, add 2tbsp sugar and mix, let sit while doing other preparation.

In another bowl, add ½ cup 100% pineapple juice with other ingredients, stir ingredients together real well. Lay 3 chicken breast in on top of the onions and garlic, add half of the pineapple chunks and ½ of the pineapple juice mixture, then add the other 3 breast and repeat. Cook on high for 6 hours.

Note: You can bake in oven on 350 for 1 hour, be sure to cover baking dish with a foil paper.

When done using two forks to shred chicken breast, add juice and pineapple chunks. I served on soft tortillas and homemade coleslaw , but can also be served with white rice and black beans.

 

 

Hello, I am a wife and mother who just love cooking for my family and friends. Cooking is a great passion of mine. I am Jamaican and love to cook Jamaican dishes, but my children do not always agree with what they like, so I have had to change recipes around for there liking .