Jamaican Turkey Sandwich recipe

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Ingredients

½ cup chopped celery
⅓ cup chopped green onion
1 (2 pound) skinless, boneless turkey breast, cut into 8 ounce chunks
½ cup juice from canned pineapple
¼ cup sweet chile sauce
3 tablespoons distilled white vinegar
2 tablespoons water
1 tablespoon beef bouillon granules
2 teaspoons garlic powder
6 canned pineapple rings
¼ cup mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
½ cup chopped onion
2 cups chopped cabbage
1 cup shredded Cheddar cheese
salt and black pepper to taste
6 Kaiser rolls, split

Nutrition Info

523.7 calories
carbohydrate: 42.8 g
cholesterol: 132.5 mg
fat: 16.5 g
fiber: 3.1 g
protein: 49.4 g
saturatedFat: 5.7 g
servingSize: -
sodium: 808.5 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle the celery and green onions into the bottom of a slow cooker, place the turkey chunks on top. Combine the pineapple juice, sweet chile sauce, vinegar, water, beef bouillon, and garlic powder, pour over the turkey. Place the pineapple rings on the turkey chunks.

  2. Cook on Low until the turkey pulls apart easily, 6 to 7 hours.

  3. Meanwhile, make the coleslaw by stirring the mayonnaise, lemon juice, parsley, and onion together in a mixing bowl. Add the cabbage and Cheddar cheese, season to taste with salt and pepper. Cover, and refrigerate while the turkey cooks.

  4. Once the turkey is tender, shred using two forks. Pile some of the shredded turkey and a pineapple ring onto a Kaiser roll, top with coleslaw to serve.

Recipe Yield

6 sandwiches

Recipe Note

This tender, pulled turkey sandwich is full of sweet and spicy flavors, topped with a creamy coleslaw.

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