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, aromatic thyme and plenty of ginger and garlic. Coconut milk makes a decadent sauce. Brown rice jewelled with golden juicy pineapple to absorb all the flavours.
Prep in 10
New
6 plants
Serving size
Ingredients
- 80g baby spinach
- 2 spring onion
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 200ml coconut milk (Coconut, Water)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 1 handful of fresh thyme
- 80g brown rice (brown rice (100%))
- 110g baby plum tomatoes
- 1 vegetable stock cube (use half) (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)
- ½ tbsp jerk seasoning (Onion, Salt, Cracked pepper, Thyme, Chilli, Ground pepper, Nutmeg, Pimento, Cayenne, Cloves.)
- 2 tsp cornflour
- 140g tinned pineapple (pineapple, pineapple juice)
Nutritional Information
Calories: 567
Protein: 22g
Carbs: 55g
Fat: 27g
Ingredients
- 80g brown rice (use half) (brown rice (100%))
- 2 spring onion
- 80g baby spinach (use half)
- 1 unwaxed lime (use half)
- 2 tsp cornflour (use half)
- 110g baby plum tomatoes (use half)
- 0.5 tbsp jerk seasoning (use half) (Onion, Salt, Cracked pepper, Thyme, Chilli, Ground pepper, Nutmeg, Pimento, Cayenne, Cloves.)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 vegetable stock cube (use a quarter) (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)
- 1 handful of fresh thyme (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 571
Protein: 22g
Carbs: 55g
Fat: 27g
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, aromatic thyme and plenty of ginger and garlic. Coconut milk makes a decadent sauce. Brown rice jewelled with golden juicy pineapple to absorb all the flavours.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Boil a kettle. Heat a medium saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Strip the thyme from the stalks and finely chop. Thinly slice the spring onions. Heat a medium saucepan with 1 tsp oil on medium-high heat. Add the plant-based chicken pieces, garlic and ginger paste, three-quarters of the spring onions and three-quarters of the whole tomatoes. Add the jerk seasoning and the thyme (to taste) and cook for 3-4 mins, until the tomatoes have softened.
- Dissolve the cornflour in a jug with 50ml cold water, then crumble in half the stock cube and top up with 150ml boiling water. Lightly mash the tomatoes, then add the cornflour mixture and coconut milk. Simmer for 4-6 mins, until the sauce thickens. In the final 2 mins of cooking, add the spinach and stir until wilted. Season with sea salt.
- Drain half the pineapple. Zest half the lime then cut it in half. Heat a medium frying pan with 1 tsp oil on high heat. Add the pineapple and cook for 2-3 mins, until golden. Add the cooked rice, zest and a squeeze of lime juice (to taste). Season with sea salt. Quarter the remaining tomatoes.
- Serve the stew in bowls alongside the pineapple and lime rice. Garnish with remaining tomatoes and spring onions.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.