Instructions

• Make the jerk spice paste: In a small bowl, stir together 2 teaspoons dried thyme, 2 teaspoons ground nutmeg, 2 teaspoons ground cinnamon, 2 teaspoons ground allspice, 2 teaspoons ground ginger, 1 teaspoon ground black pepper, and 1 teaspoon kosher salt.
• Add 2 tablespoons extra-virgin olive oil to the spice mixture and mix until it forms a spreadable paste.
• Place 3 pounds boneless, skinless chicken thighs (trimmed of excess fat) in the bottom of a slow cooker. Rub the spice paste evenly over all the chicken pieces.
• Sprinkle the white parts of the chopped green onions over the chicken (reserve the green tops for serving).
• Pour 20 ounces pineapple chunks (with their juices) evenly over the chicken, then add 1/4 cup white vinegar.
• Add 6 chopped garlic cloves and 2 diced jalapeño peppers (with seeds) to the slow cooker.
• Cover and cook on low for 4 to 5 hours, until the chicken is tender and cooked through (internal temperature 165°F).
• Using tongs or a slotted spoon, transfer the cooked chicken to a plate and shred with two forks. Use a slotted spoon to remove the pineapple chunks from the cooker and set them aside.
• Pour the remaining cooking liquid from the slow cooker into a wide saucepan. Heat over medium-high and stir often until the liquid is reduced by about half and slightly thickened, about 5 to 10 minutes.
• Return the shredded chicken and the reserved pineapple chunks to the saucepan and stir to coat with the reduced glaze; heat 1–2 minutes more to combine.
• Warm the corn tortillas in a dry skillet over medium heat until pliable, about 20–30 seconds per side.
• Assemble tacos: fill the warmed corn tortillas with the glazed chicken and pineapple, then top with reserved green onion tops, shredded red cabbage, crumbled feta cheese, and a squeeze of lime from the lime wedges.