Slow Cooker Jerk-Chicken with Sweet Potato and Pineapple

Total Time
5 hr 15 min
15 min
5 hr
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 milk

½ cup(s)


½ cup(s), fresh, packed (leaves and tender end stems)

jerk seasoning

3 Tbsp, or less to taste

dark brown sugar

2 Tbsp

garlic clove(s)

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


  1. 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.
  2. 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
  3. Serving size: 1 piece chicken and about 3/4 cup potato-pineapple mixture


If you cannot find small chicken breasts, cut larger ones into 4 ounce pieces.You can peel the potatoes or leave skin on for more fiber.

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