JERK SANDWICH RECIPES

Steps:

• Preheat the oven to 375 degrees F. Preheat a grill.
• For the jerk sauce: Combine the garlic, Scotch bonnets, ginger, onions and pineapple in a large bowl. Mix together the sugar, allspice, thyme and nutmeg, then mix into the vegetables and pineapple. Whisk together the vinegar, soy sauce and lime juice in another bowl. 
• Transfer the vegetables and pineapple to a food processor. Begin mixing, slowly adding the vinegar mixture and continue blending until smooth. Drip in the olive oil, continuing to mix until smooth.
• Mix the chicken pieces with 2 cups of the jerk sauce, then grill until charred nicely, flipping once. Remove from the grill and coat with about 1 cup more of the jerk sauce. 
• Transfer the chicken to a baking sheet and roast until the meat has reached an internal temperature of 160 degrees F, 20 minutes. Let the meat sit until cool enough to handle, and then pull the meat off the bones and shred.
• For the grilled pineapple: Toss the pineapple with the olive oil and some salt. Grill until slightly charred, then let cool and thinly slice.
• For the lime slaw: Combine the cabbages and carrots in a large bowl. Mix with the mayo and lime juice. 
• Heat some jerk sauce in a pan. Add the chicken meat and cook until warmed through. Pile onto buns and top with 4 to 5 slices of pineapple and a helping of lime slaw.

Steps:

• Combine the soy sauce, onion, vinegar, rub, and sugar in a medium bowl. Add the chicken tenders and toss to coat. Let them sit in the refrigerator, covered, for at least 10 minutes or up to 30 minutes.Combine the ingredients for the pineapple pico de gallo in a small bowl; set aside.Heat the oil in a 12" (30-cm) skillet over medium heat for 3–4 minutes. Add the chicken and marinade to the skillet and cook, turning halfway through, until the liquid evaporates and the temperature of the chicken reaches 165°F (74°C), 8–10 minutes.To assemble the sandwich, combine the mayonnaise, rub, and lime juice and spread on each side of the buns. Place the lettuce on the bottom bun. Fill the sandwich with the chicken and the pineapple pico de gallo. Add the top of the bun.