Jamaican Jerk Chicken

Jamaican Jerk Chicken

Jamaican Jerk Chicken

Prep Time
5 Minutes
Cook Time
25 Minutes
A tasty Jamaican jerk chicken dish flavoured with Thyme and Cumin and finished with pineapple chunks.
  • 1 tablespoons olive oil

  • 1 onion, chopped

  • 4 boneless, skinless chicken breasts

  • 4 teaspoon Jerk Seasoning

  • ½ teaspoon Dried Thyme

  • ¼ teaspoon Cumin Seeds

  • 1 green pepper, diced

  • 3 tablespoons tomato purée

  • 75 millilitre (3 fluid ounce) water

  • 425 gram tin pineapple chunks in natural juice

  • Schwartz Sea Salt to season


  • 1 Add the chicken and cook for 2-3 minutes on each side.
  • 2 Sprinkle in the Perfect Shake Jamaican Jerk Special Blend, Thyme and Cumin and add the rest of the ingredients including the pineapple juice, but reserving the pineapple chunks. Season to taste.
  • 3 Bring to the boil, stirring.
  • 4 Cover the pan, turn down the heat and simmer gently for 15 minutes, adding the pineapple chunks for the last 5 minutes. Ensure the chicken is piping hot and cooked through before serving.
  • 5 Vegetarian Suggestions:
  • 6 Simply replace the chicken breasts with meat-free chicken-style steaks or strips.
  • 7 Jamaican Jerk Sweet Potato & Butternut Squash - Try replacing the chicken with a tin of drained chickpeas and a combination of diced sweet potato and butternut squash. Follow the instructions above but increase the water to 125ml (4fl oz) and increase the final cooking time to 25 minutes, or until the potatoes and squash are cooked through and tender.
  • 8 Heat the olive oil in a deep frying pan and fry the onion gently for 1-2 minutes.