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Jerk Chicken Sandwich with Grilled Pineapple Slaw

Jerk Chicken Sandwich with Grilled Pineapple Slaw Bliss

A delightful Jerk Chicken Sandwich with Grilled Pineapple Slaw, featuring spicy chicken and sweet slaw, perfect for a quick weeknight meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Can substitute with chicken breasts for a leaner option.
  • 2 tablespoons Jerk Seasoning Test different brands for heat intensity.
  • 1 tablespoon Olive Oil Any neutral oil can be substituted.
For the Slaw
  • 1 whole Ripe Pineapple Fresh is best, canned works in a pinch.
  • 1 bag Coleslaw Mix (Cabbage and Carrots) Shredded cabbage or homemade slaw are alternatives.
  • 1/2 cup Mayonnaise Greek yogurt is a healthier alternative.
  • 1 tablespoon Apple Cider Vinegar White vinegar can be substituted.
  • 1 tablespoon Honey (optional) Omit for a sugar-free option.
For Assembly
  • 4 whole Burger Buns Brioche offers a rich taste, whole grain is a healthier twist.
  • to taste Salt and Pepper Adjust to personal taste.
  • to taste Fresh Cilantro or Parsley (optional) For garnish.

Equipment

  • grill
  • Mixing bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by combining boneless skinless chicken thighs, jerk seasoning, and olive oil in a bowl. Mix well, cover, and let marinate for at least 30 minutes or overnight for deeper flavor.
  2. Preheat your grill to medium-high (about 400°F / 200°C). Grill pineapple slices for 3-4 minutes per side until caramelized. Remove from heat and let cool before dicing.
  3. In a mixing bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, honey (if using), salt, and pepper. Toss until well-coated and let chill in the fridge.
  4. Cook marinated chicken on the preheated grill for 6-7 minutes per side until it reaches an internal temperature of 165°F (75°C). Let rest for 5 minutes before slicing.
  5. Toast burger buns on the grill. Assemble sandwiches with grilled chicken, diced pineapple, and coleslaw. Top with the other bun.
  6. Serve immediately, preferably wrapped in parchment paper for easy handling.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 5IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For best results, marinate chicken overnight and ensure to assemble just before serving for optimal texture and flavor.

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