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Jamaican Jerk Chicken with Pineapple Salsa
Ingredients
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Marinade:
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4 chicken breasts
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1 tablespoons olive oil
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Juice of ½ lemon
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4 teaspoon Jerk Seasoning
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2 tablespoons light soy sauce
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1 tablespoons honey
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Salsa:
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425 gram tin pineapple chunks, diced
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½ red pepper, diced
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½ red onion, finely diced
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Juice of ½ lemon
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1 teaspoon Coriander Leaf
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1 teaspoon olive oil
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Schwartz Sea Salt and Black Pepper to season
Key Products
- 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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