Grilled & Shredded Jerk Chicken Sandwich with Pineapple Kiwi Salsa

15 mins
2 hrs
35 mins
4

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.

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

Step 1 Of 5
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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