Jamaican Jerk Chicken Sliders with Pineapple Salsa

This slow cooker recipe is delicious. You can cook it on low for 7 to 8 hours or  on high for 3 1/2 to 4 hours. I cooked it on high.

Ingredients 

2 Tablespoons of Jamaican jerk seasoning (You can use which ever jerk seasoning you find, just make sure it is a seasoning and not a marinade)
2 Tablespoons of olive oil
1 Teaspoon of salt
3/4 Teaspoon of pepper
3 1/2 lbs bone-in chicken thighs, skin removed
1 Cup of brewed coffee
3 Tablespoons of lime juice
2 Tablespoons of molasses
4 Cloves of minced garlic
Several dashes of bottled hot sauce
Chopped fresh pineapple
Chopped green onions
Chopped cilantro

Directions

1. In a small bowl combine jerk seasoning, oil, salt, and pepper. Coat the chicken (skin removed) with the seasoning mixture. Place the chicken, bone sides down, in a slow cooker
2. In another small bowl combine coffee, 2 tablespoons of lime juice, molasses, garlic, and hot sauce. Pour the mixture over the chicken
3. Cover and cook on which ever heat setting you choice for the appropriate time. I cooked mine on high for 4 hours
4. When done, remove the chicken from the slow cooker. Using a fork, pull the chicken apart into shreds. Return the shredded chicken back to the slow cooker. Make sure the setting is on high and cook for another 30 minutes or until heated through
5. For the salsa, in a bowl combine pineapple, green onions, cilantro, and 1 tablespoon of lime juice. Mix all together
6. To serve, use a spoon to spoon chicken mixture into a dish and top with salsa