Grilled & Shredded Jerk Chicken Sandwich with Pineapple Kiwi Salsa

Grilled & Shredded Jerk Chicken Sandwich with Pineapple Kiwi Salsa

15 mins
2 hrs
35 mins

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.



  • 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


  • 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


Step 1 Of 5
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.
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.
While the grill is heating, drizzle the chicken with canola oil and liberally apply jerk seasoning, garlic, salt and pepper.
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.
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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