Caribbean Jerk Chicken Sandwiches

Caribbean Jerk Chicken Sandwiches

As I mentioned in my What's up Wednesday post I was given this recipe from my friend Kim’s son who runs the Street Hawk Food Truck. I had to be creative since the recipe was written out of a professional kitchen and measurements were a bit wonky.  Here's what I did (full recipe is at the bottom of the page)

I started with four boneless skinless chicken breasts.  I threw them in the crock-pot with some jerk seasoning, put on the lid, set it on high, and let it cook for about 4 hours.

 When the chicken was cooked, I shredded it and then put in back in the crock-pot on warm until I was ready to eat. 

Meanwhile I prepared the Roasted Pineapple Mayonnaise.  You start by putting pineapple, oil, red pepper flakes, brown sugar, and cinnamon on aluminum foil on a roasting pan and cook it the oven at 350 for 20 minutes.

After 20 minutes, removed from oven, toss around, and then put back in the oven for another 15 minutes.  Once done, remove from oven and set aside to let cool.

When the pineapple is cooled, place in food processor with mayonnaise, sour cream and sriracha.

Blend until smooth and then put in refrigerator until ready to eat.

 Next you will need to prep the Pineapple Mango Salsa.

Chop the pineapple, red bell pepper and mango chunks in the food processor.  Then add to mixing bowl and add rest of the ingredients. 

The Chutney Major Grey was a new product to me - I found it in the Asian food aisle of my Walmart store - here is a closer look at the jar:

If anyone has ideas of other recipes to use this product in, let me know!

Okay, all the pieces are prepped and ready to go.  Place mayo on both sides of a bun, add the chicken and top with the salsa.  Yummy!

Recipes:

Caribbean Jerk Chicken

Ingredients:

4	Boneless skinless chicken breasts
2 tbsp	Jerk Chicken seasoning

Directions:

1.  Rub seasoning on chicken breasts.

2.  Place chicken in crock-pot.

3.  Cover and cook on high for 4 hours or low for 6 hours.

4.  When cooked, removed from crock-pot and shred using two forks.

5.  Return to crock-pot on warm until ready to eat. 

Tip:  If you don’t want to cook chicken in a crock-pot, roast breasts in oven for 45 minutes and then shred.  Or skip cooking a chicken altogether and buy a rotisserie chicken form the store, shred it up and add seasoning. 

Roasted Pineapple Mayonnaise

Ingredients:

2 cups 3 tbsp	Pineapple Canola oil
1 tsp 1 tsp ¼ cup 1 cup ½ cup 3 tbsp	Red Pepper Flakes Ground Cinnamon Brown Sugar Mayonnaise Sour Cream Sriracha Sauce

Directions:

1.     On a piece of aluminum foil, place pineapple, oil, red pepper, brown sugar and cinnamon.

2.     Fold foil around the ingredients and roast in a 350 oven for 20 minutes.

3.     Remove and open package, turn over the pineapple and continue roasting for an additional 15 minutes.

4.     Let pineapple cool and place in a food processor with mayonnaise, sour cream and sriracha.

5.     Puree until smooth, taste and adjust the seasoning if necessary with salt and sriracha.

Pineapple Mango Salsa

Ingredients:

1 med 3 cups	Red Bell Pepper Pineapple
2 cups 2 tbsp 1 tbsp 1/4 cup 2 tbsp 1 tsp	Mango bits Cilantro Caribbean Jerk Seasoning Chutney Major Grey Rice Wine Vinegar Cayenne Pepper

Directions:

1.     Coarse chop the pepper, pineapple and mango into 1" pieces, pulse in food processor until salsa sized.

2.     Place the chopped pepper/pineapple mixture into a mixing bowl with remaining ingredients.

3.     Mix well, taste and adjust seasoning with salt and pepper.