Jerk Chicken and Pineapple Sandwiches with Coconut Slaw

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

Jerk Chicken and Pineapple Sandwiches with 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:

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

For the coconut slaw:

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

For the sandwiches:

4. 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!

https://www.closetcooking.com/jerk-chicken-and-pineapple-sandwiches-with-coconut-slaw/?utm_source=newsletter&utm_medium=email&utm_campaign=20190628