Name: Jerk Chicken Recipe with Pineapple Salsa | Schwartz
Cook time: 30 min
Yield: 4
Cuisine: Caribbean,
Ingredients: Marinade:; 4 chicken breasts; 1 tbsp olive oil; Juice of ½ lemon; 4 tsp Jamaican Jerk; 2 tbsp light soy sauce; 1 tbsp honey; Salsa:; 425 g tin pineapple chunks, diced; ½ red pepper, diced; ½ red onion, finely diced; Juice of ½ lemon; 1 tsp Coriander Leaf; 1 tsp olive oil; Schwartz Sea Salt and Black Pepper to season

Coriander Leaf

Out of Stock

Jamaican Jerk Chicken with Pineapple Salsa

Cook Time

30 Minutes

Ingredients

15

Servings

4

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

£ 2.30/unit,51g

Out of Stock

Coriander Leaf

Product Information

£ 1.85/unit,7g

Out of Stock

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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.