Slow-Cooked Jerk Chicken with Sweet Potato & Pineapple

Embrace the flavors of the Caribbean with jerk-seasoned chicken breasts in a fabulous combination of pineapple and sweet potatoes.

Prep:  10 minutes
Cook: 5 hours
Yield: 6 Servings


      Jerk Marinade

  • ½ cup light coconut milk
  • ½ cup cilantro, packed (leaves and tender end stems)
  • 3 TB jerk seasoning spice (no-salt)
  • 1 garlic clove
  • 1” piece ginger, peeled and coarsely chopped
  • 2 TB kosher salt
  • 2 TB brown sugar
  • 1 TB lime juice
  • ½ tsp cayenne pepper
  • 6 boneless skinless chicken breasts
  • 3 medium sweet potatoes, peeled and diced (1/2”, about 6 cups)
  • 1 20 oz can chunk pineapple, drained
  • 1 large onion, minced


Combine jerk marinade ingredients in a blender or food processor. Process until combined.  Add chicken breasts, sweet potatoes, pineapple, and onion to a crock pot. Pour jerk marinade over all and cook for 5 hours on low, until chicken breasts are cooked through and sweet potatoes are tender. Season to taste with salt and pepper.