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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 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).
Pour the diced pineapple in its juice evenly over the top, then the white vinegar.
Add the garlic and jalapeños. 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 a 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.