Slow cooker jerk-chicken with sweet potato and pineapple
6
Point(s)
Total Time
5 hr 15 min
Prep
15 min
Cook
5 hr
Serves
6
Difficulty
Easy
This tropically-influenced dish pairs the Jamaican staple, jerk-seasoned chicken with sweet potatoes and pineapple. With a short 15 minutes of active prep time, the slow cooker marries the diverse flavors into a fabulous combination of sweet and spice. If you cannot find small chicken breasts, cut larger ones into 4 ounce pieces. For added fiber, leave your potatoes unpeeled. Make sure to shake your can of coconut milk before opening it to integrate the cream into the coconut water. Steamed rice will soak up the heavenly cooking liquid and round out this Caribbean dish. Kick up with spice with some sliced pickled jalapeno peppers to sprinkle over the chicken.
Ingredients
Canned unsweetened light coconut milk
½ cup(s)
Cilantro
½ cup(s), fresh, packed (leaves and tender end stems)
Jerk seasoning
3 Tbsp, or less to taste
Dark brown sugar
2 Tbsp
Garlic
1 medium clove(s)
Kosher salt
1 Tbsp, or to taste
Ginger root
1 piece(s), 1-inch, fresh, coarsely chopped
Fresh lime juice
1 Tbsp
Cayenne pepper
½ tsp, or less to taste
Uncooked boneless skinless chicken breast(s)
1½ pound(s), six 4-oz pieces
Uncooked sweet potato(es)
3 medium, peeled, cut into small cubes
Drained canned pineapple chunks in juice
20 oz
Uncooked onion(s)
1 large, diced