Ingredients
Lime wedges
Crumbled feta cheese
Shredded red cabbage
Corn tortillas
1/4 cup white vinegar
1 (20-ounce) can unsweetened pineapple chunks in their juices
2 jalapeño peppers with seeds, diced
6 cloves chopped garlic
4 green onions, chopped, white and green parts separated
3 pounds boneless, skinless chicken thighs, trimmed of excess fat
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons ground ginger
2 teaspoons ground allspice
2 teaspoon ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons dried thyme
Step by step
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.