The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Plant-based Chick'n Jerk Stew & Pineapple Rice
A warming stew packed with the flavours of the Caribbean tropics. Sizzle pieces of 100% plant-based chick'n with vibrant jerk seasoning, plenty of ginger and garlic, tomatoes and coconut milk. Brown rice jewelled with juicy pineapple will have you diving in for more!
1/3 daily fibre
7 plants
Serving size
Ingredients
- 160g baby spinach
- 1 unwaxed lime
- 400ml coconut milk (Coconut, Water)
- 320g mediterranean plant-based chick'n pieces (Soya, Cereals Containing Gluten) (water, soy protein concentrate, olive oil, salt, flavour, dextrose, spices and vitamin B12.)
- 1 tbsp cornflour
- 4 spring onion
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g baby tomatoes
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 140g tinned pineapple (pineapple, pineapple juice)
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 582
Protein: 23g
Carbs: 48g
Fat: 31g
Plant-based Chick'n Jerk Stew & Pineapple Rice
A warming stew packed with the flavours of the Caribbean tropics. Sizzle pieces of 100% plant-based chick'n with vibrant jerk seasoning, plenty of ginger and garlic, tomatoes and coconut milk. Brown rice jewelled with juicy pineapple will have you diving in for more!
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Cooking Instructions
- Finely slice the spring onions. Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the chick'n, ginger and garlic paste, three-quarters of the spring onions, three-quarters of the whole tomatoes and jerk seasoning. Cook for 3-4 mins, until the tomatoes soften.
- Dissolve the cornflour in a jug with 50ml cold water. Crumble in the stock cube and top up with 250ml hot water. Lightly mash the tomatoes with a wooden spoon, then add the stock mixture and coconut milk to the pan. Simmer for 6-8 mins, until the sauce thickens. Add the spinach for the final 2 mins and stir to wilt. Season with sea salt to taste.
- Meanwhile, drain the pineapple. Zest half the lime, then cut in half. Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the pineapple and cook for 2-3 mins, until golden.
- Add the rice to the pineapple pan and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Add the lime zest, and season to taste with a squeeze of lime juice and a pinch of sea salt.
- Quarter the remaining tomatoes. Serve the stew in bowls, alongside the pineapple rice. Garnish with remaining tomatoes and spring onions.
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