Slow Cooker Jerk-Chicken with Sweet Potato and Pineapple
- Total Time
- 5:15
- Prep
- 0:15
- Cook
- 5:00
- Serves
- 6
- Difficulty
- Easy
This tropically-influenced dish pairs jerk-seasoned chicken breasts with sweet potato and pineapple. It’s a fabulous combination of sweet and spice.
-
light unsweetened coconut milk½ cup(s)
-
cilantro½ cup(s), fresh, packed (leaves and tender end stems)
-
jerk seasoning3 Tbsp, or less to taste
-
dark brown sugar2 Tbsp
-
garlic clove(s)1 medium clove(s)
-
kosher salt1 Tbsp, or to taste
-
ginger root1 piece(s), 1-inch, fresh, coarsely chopped
-
fresh lime juice1 Tbsp
-
cayenne pepper½ tsp, or less to taste
-
uncooked boneless skinless chicken breast(s)1 ½ pound(s), six 4-oz pieces
-
uncooked sweet potato(es)3 medium, peeled, cut into small cubes
-
drained canned pineapple chunks in juice20 oz
-
uncooked onion(s)1 large, diced
- To make marinade, combine coconut milk, cilantro, jerk seasoning, sugar, garlic, salt, ginger, lime juice and cayenne in a blender or food processor; process until combined and set aside.
- Layer chicken, potatoes, pineapple and onion in a slow cooker. Pour marinade over top; cover and cook on low until chicken is cooked through and potatoes are tender, about 5 hours. Season to taste with salt and pepper and serve
- Serving size: 1 piece chicken and about 3/4 cup potato-pineapple mixture