Jamaican jerk chicken with pineapple salsa

A spicy marinade and pineapple salsa add some extra Caribbean flavour to this jerk chicken.

Serves: 4

Preparation time:  20 minutes

Cooking time:  30 minutes

Cooling time: 30 minutes (marinating)

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You will need

  • 4 chicken breasts
  • 4 teaspoons Schwartz Jamaican jerk herb and spice blend
  • 1 teaspoon Schwartz coriander leaf
  • 1 tablespoon olive oil, plus 1 teaspoon for the salsa
  • 1 lemon, juice only
  • 2 tablespoons light soy sauce
  • 1 tablespoon honey
  • 432g tin pineapple chunks, drained and diced
  • ½ red pepper, deseeded and diced
  • ½ red onion, peeled and finely diced
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Recipe Information

Step by step guide to making Jamaican jerk chicken with pineapple salsa

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Score the flesh of the chicken with a sharp knife and place in a shallow dish.
  2. Mix together the jerk herb and spice blend, coriander leaf, 1 tablespoon of the olive oil, ½ of the lemon juice, soy sauce and honey in a small bowl or jug.
  3. Pour this over the chicken, then cover and leave to marinade for at least 30 minutes in the fridge.
  4. Meanwhile, prepare the salsa by mixing the diced pineapple, pepper, onion, remaining lemon juice and olive oil 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. For a more filling meal, serve with some cooked rice.

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Nutritional information for Jamaican jerk chicken with pineapple salsa

Nutritional information for Jamaican jerk chicken with pineapple salsa

Nutrition type per serving
Calories 248 kcal
Total Fat 5.1g
Saturated Fat 0.9g
Salt 1.6g
Sugar 19.5g

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