Pineapple Jerk Chicken Tacos

• 2 teaspoons dried thyme
• 2 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 2 teaspoons ground ginger
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 3 pounds skinless chicken thighs boneless, trimmed of excess fat
• 4 green onions chopped, white and green parts separated
• 6 cloves chopped garlic
• 2 jalapeno peppers with seeds, diced
• 20 ounces pineapple chunks unsweetened, in their juices
• 1/4 cup white vinegar
• corn tortillas
• red cabbage Shredded
• crumbled feta cheese
• lime wedges

1. 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.
2. Place the chicken thighs in a KitchenAid(R) 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 jalapenos. 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.
3. 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.

thyme, ground nutmeg, ground cinnamon, ground allspice, ground ginger, black pepper, kosher salt, olive oil, chicken, green onions, garlic, peppers, pineapple, white vinegar, corn tortillas, red cabbage, feta cheese, lime wedges

Taken from www.yummly.com/recipe/Pineapple-Jerk-Chicken-Tacos-2098833 (may not work)