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Flavorful Jamaican Jerk Pulled Chicken Thighs Recipe with Pineapple Glaze Made Easy

Jamaican jerk pulled chicken thighs - featured image
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This recipe features tender, slow-cooked Jamaican jerk chicken thighs with a tangy and sweet pineapple glaze, perfect for casual dinners or gatherings. The combination of bold spices and tropical sweetness creates a delicious Caribbean-inspired dish.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 tablespoon allspice
  • 1 tablespoon dried thyme
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 2 tablespoons lime juice, freshly squeezed
  • 1 cup pineapple juice (fresh or canned unsweetened)
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Optional: 1/2 cup diced fresh pineapple

Instructions

  1. Prepare the jerk seasoning by combining allspice, dried thyme, smoked paprika, cayenne pepper, cinnamon, nutmeg, salt, black pepper, brown sugar, minced garlic, and finely chopped onion in a medium bowl. Stir in soy sauce and lime juice until a thick paste forms.
  2. Pat chicken thighs dry with paper towels. Rub the jerk seasoning evenly over each piece, covering all sides. Marinate for at least 30 minutes or up to 4 hours in the refrigerator for deeper flavor.
  3. Place the seasoned chicken thighs in the slow cooker. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
  4. About 15 minutes before the chicken finishes cooking, combine pineapple juice, brown sugar, and apple cider vinegar in a small saucepan over medium heat. Bring to a gentle boil, then stir in the cornstarch slurry. Cook, stirring constantly, until the glaze thickens, about 3-5 minutes. Remove from heat and stir in diced pineapple if using.
  5. Once cooked, shred the chicken using two forks directly in the slow cooker. Drain any excess liquid if needed, then pour the pineapple glaze over the shredded chicken. Stir well to coat evenly.
  6. Taste and adjust seasoning if desired. Serve warm.

Notes

Marinate chicken longer for more flavor. Optional searing of chicken before slow cooking adds smoky depth. Adjust cayenne pepper to control heat. Use fresh lime juice for best flavor. Pineapple glaze can be made ahead and refrigerated for up to 3 days. If chicken seems dry after shredding, add some slow cooker juices back before glazing.

Nutrition

Keywords: Jamaican jerk chicken, pulled chicken, pineapple glaze, slow cooker chicken, Caribbean recipe, spicy chicken, easy dinner

Find it online: https://merrymorsel.com/flavorful-jamaican-jerk-pulled-chicken-thighs-recipe-with-pineapple-glaze-made-easy/