Jerk Chicken and Pineapple Sandwiches with Coconut Slaw

Spicy grilled jerk chicken sandwiches with pineapple and a creamy and tangy coconut slaw!

With grilling season here I have been enjoying some more outdoor grilling! Grilled chicken is so easy to make on the BBQ and it’s so easy to add flavour by marinating it with something like a jerk marinade! I like to start these jerk chicken sandwiches with a homemade jerk marinade recipe which marinates in the fridge overnight to let the flavours penetrate. One of my favourite flavour combos with the jerk chicken is pineapple and I like to grill big slices of it and the grilling adds a nice smokey caramelized flavour! The sweet, tangy juiciness of the pineapple is just perfect with the spicy chicken! Cole slaw is a classic addition to grilled chicken sandwiches and for these jerk chicken sandwiches I like to go with a coconut themed slaw instead of the traditional coleslaw recipe. The subtle coconut flavour in the slaw comes from coconut cream which also helps make this slaw so nice and creamy and good! These tropical grilled jerk chicken sandwiches with coconut slaw are the perfect way to enjoy some outdoor cooking this summer!

You can also roast the chicken in the oven!

Serve in flatbread instead of buns!

Jerk Chicken and Pineapple Sandwiches with Coconut Slaw

Prep Time:15 minutes Marinate Time:8 hours Cook Time:15 minutes Total Time:30 minutes Servings: 4

Spicy grilled jerk chicken sandwiches with pineapple and a creamy and tangy coconut slaw!

ingredients

For the grilled jerk chicken:

1 pound boneless and skinless chicken (either thighs or breasts)
1/2 cup jerk marinade

For the coconut slaw:

2 cups cabbage, shredded
1/2 cup carrot, shredded
1 green onion, thinly sliced
3 tablespoon mayonnaise
1 tablespoon coconut cream (or coconut milk)
1 tablespoon coconut vinegar (or cider vinegar)
sugar to taste (or coconut/palm sugar)
salt to taste

For the sandwiches:

4 buns/rolls
4 slices of pineapple

directions

For the grilled jerk chicken:

Marinate the chicken in the marinade over night in the fridge in a sealed container before removing from marinade and shaking off excess marinade.
Grill over medium-high heat until cooked, about 2-4 minutes, per side.

For the coconut slaw:

Mix everything and let sit in the fridge for 30 minutes to overnight.

For the sandwiches:

Lightly grill the buns and pineapple, assemble the sandwiches and enjoy!

Note: For faster cook times, either pound or butterfly the chicken to no more than 1 inch thick.
Note: Coconut cream comes in can or you can use a can of coconut milk: do not shake the can, open and the solid white part on the top is the coconut cream.
Option: Use lightly grilled flat bread instead of buns!
Option: Roast the marinated chicken in the oven at 425F until cooked, about 20 minutes, instead of grilling!