Grilled & Shredded Jerk Chicken Sandwich with Pineapple Kiwi Salsa
recipe

Grilled & Shredded Jerk Chicken Sandwich with Pineapple Kiwi Salsa

5.0

This recipe pairs jerk chicken with a sweet and tangy pineapple-kiwi salsa that cuts through the spicy seasoning brilliantly. Loaded onto a toasted onion-poppy seed bun, this Grilled and Shredded Jerk Chicken Sandwich will be a big hit at your next backyard barbecue or tailgate party.

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Ingredients

For the Pineapple-Kiwi Salsa
1/2
whole pineapple, trimmed and petite diced
4
kiwis, peeled and petite diced
1
small red onion, petite diced
1-2
jalapeno peppers, seeds removed and minced
1/2
teaspoon minced garlic
1
tablespoon lime juice
1
tablespoon lemon juice
1/2
cup chopped and loosely packed cilantro leaves, stems removed
1
pinch sugar
 
kosher salt to taste
 
ground peppercorn to taste
For the Sandwiches
4-6
chicken breasts, trimmed
1
10-12 inch foil sheet
2
cups peach wood chips, soaked in water for one hour
 
canola oil
 
jerk seasoning
2
tablespoons minced garlic
 
kosher salt to taste
 
ground peppercorn to taste
 
toasted onion poppyseed hamburger buns
 
pineapple-kiwi salsa
 
squeeze of lime

Directions

1

In a large bowl, combine pineapple, kiwis, onion, jalapenos, garlic, lime juice, lemon juice, cilantro, sugar salt and pepper. Cover with plastic and refrigerate for 1-2 hours. Drain excess liquid before serving.

2

Preheat grill to 400°F with one burner on high and the other turned off for the 2-zone cooking method. Wrap wood chips in a sheet of tin foil and form into a packet. Perforate the top of the packet with a fork or knife. Place packet in back corner over the direct heat grilling zone.

3

While the grill is heating, drizzle the chicken with canola oil and liberally apply jerk seasoning, garlic, salt and pepper.

4

Place chicken breasts over the direct heat zone and sear with the grill lid open for 5-7 minutes per side. Then, transfer to the cooler, indirect heat zone and close the grill lid. Baste intermittently with oil until juices run clear and internal temperature reaches 160°F in thickest part of the breast.

5

Remove chicken from grill and tent with tin foil, resting for 5-10 minutes before shredding with two forks. Add jerk seasoning, to taste, and toss to coat evenly. Load shredded chicken onto toasted onion-poppy seed buns. Top with pineapple-kiwi salsa and finish with a squeeze of lime.

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