Description
A tantalizing exploration of flavors with the Jerk Chicken Sandwich with Grilled Pineapple, combining spicy jerk chicken, sweet grilled pineapple, and creamy coleslaw.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoon jerk seasoning
- 1/2 cup mayonnaise
- 2 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices fresh pineapple
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1/4 teaspoon chili flakes
- 2 cup shredded cabbage
- 1 cup shredded carrots
- 4 brioche buns
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
1. Marinate the chicken thighs with jerk seasoning for at least 2 hours or overnight.
2. Preheat the grill to medium-high heat.
3. For the coleslaw, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth. Fold in shredded cabbage and carrots.
4. Slice the pineapple into 1/2 inch thick rounds and brush with olive oil, then sprinkle with brown sugar and chili flakes.
5. Grill the pineapple slices for 2-3 minutes on each side until caramelized.
6. Grill the marinated chicken thighs for about 6-7 minutes on each side until cooked through.
7. Toast the brioche buns on the grill until golden.
8. Assemble the sandwich by placing a grilled pineapple slice on the bottom bun, followed by a jerk chicken thigh, a generous amount of coleslaw, and fresh cilantro. Top with the other half of the bun.
9. Serve immediately with lime wedges.
Notes
Let the coleslaw chill in the refrigerator for at least an hour before serving to enhance flavors.
For added heat, drizzle with jerk sauce or hot sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 sandwich
- Calories: 530
- Sugar: 10g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg