Jamaican Jerk Chicken with Pineapple Salsa

Jamaican Jerk Chicken with Pineapple Salsa

Jamaican Jerk Chicken with Pineapple Salsa

Prep Time
20 Minutes
Cook Time
1 Hour
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.
  • 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

£ 2.30/unit,51g
Coriander Leaf

Product Information

£ 1.85/unit,7g
Cooking tip
  1. Click on the heart above to save this recipe to your cookbook


  • 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.