Jamaican Jerk Chicken with Pineapple Salsa

Jamaican Jerk Chicken with Pineapple Salsa

Jamaican Jerk Chicken with Pineapple Salsa

Cook Time
30 Minutes
Ingredients
15
These tasty chicken breasts have been marinaded in a blend of lemon, olive oil, soy sauce, honey and Jamaican Jerk Special Blend. Delicious served with a pineapple salsa flavoured with Coriander Leaf.
Ingredients
  • Marinade:

  • 4 chicken breasts

  • 1 tablespoons olive oil

  • Juice of ½ lemon

  • 4 teaspoon Jerk Seasoning

  • 2 tablespoons light soy sauce

  • 1 tablespoons honey

  • Salsa:

  • 425 gram tin pineapple chunks, diced

  • ½ red pepper, diced

  • ½ red onion, finely diced

  • Juice of ½ lemon

  • 1 teaspoon Coriander Leaf

  • 1 teaspoon olive oil

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Jerk Seasoning

Product Information

£ 2.28/unit,51g
Coriander Leaf

Product Information

£ 1.83/unit,7g
Cooking tip
  1. Click here for the recipe or on Make It Tonight (above) for more tasty ideas to make in minutes.

Instructions

  • 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
  • 2 Score the flesh of the chicken and place in a shallow dish.
  • 3 Mix together the remaining marinade ingredients and pour over the chicken. Cover and refrigerate. Leave to marinade for at least 30 minutes.
  • 4 Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.
  • 5 Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.
  • 6 Serve the chicken with the salsa and rice.
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