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.
Serving size
Ingredients
Ingredients
-
230g red kidney beans(Rehydrated red kidney beans, water, salt.)
- 8 skewers
- 600g diced British Free Range chicken breast
-
140g sweetcorn(sweetcorn, water, salt)
-
200g brown rice(100% Brown Rice)
- 1 handful of fresh coriander
- 2 onion
-
2 tbsp jerk seasoning(Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 2 pepper
- 1 tsp ground cumin
-
140g tinned pineapple(pineapple, pineapple juice)
- 1 unwaxed lime
- 2 tbsp desiccated coconut
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 127Kcal | 623Kcal |
| 531kJ | 2609kJ | |
| Fat | 3.4g | 17g |
| of which saturates | 0.9g | 4.6g |
| Carbohydrates | 14g | 70g |
| of which sugars | 3.4g | 17g |
| Protein | 9.8g | 48g |
| Salt | 0.13g | 0.63g |
| Fibre | 2.5g | 12g |
High protein
1/3 daily fibre
7 plants
Low sat fat
Family classics
Free-range Jerk Chicken Pineapple Skewers with Beans & Rice
The flavours of a Jamaican barbecue. Sizzle British free-range chicken breast, juicy pineapple chunks and crunchy veg till golden and tender. Serve with classic fixes like beans, rice and corn. Zingy coriander, coconut and lime salsa bring freshness.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large bowl, 2 small bowlS & a large frying pan
Get the rice on & prep
- Soake the skewers in cold water
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Dice the onions and peppers into 3cm squares
- Place the veg into the large bowl, along with the diced chicken, Jerk seasoning, 1 tbsp oil and a pinch of salt and pepper. Mix and toss to coat
Roast the skewers
- Drain the pineapple, reserving 2 tbsp of the juice in a small bowl
- Thread the Jerk chicken, veg and pineapple chunks onto skewers
- Transfer to the lined baking tray and bake for 15 mins, until the veg has softened and chicken is cooked through
Finish the rice
- Drain and rinse the beans and corn. Roughly chop the coriander
- Once the rice is cooked, set aside and reheat the pan with 1 tsp oil on medium-high heat. Once hot, add the corn and cook for 5-6 mins, until deep golden brown. Add the beans and cumin and cook for another 30 secs, then stir in the cooked rice and half the coriander. Season with salt
Make the coconut salsa & dressing
- Add the remaining coriander, desiccated coconut, 1 tbsp oil and the juice from half the lime to the other small bowl. Season with salt and pepper
- In the bowl with the pineapple juice, add the juice from the remaining lime and 1 tsp oil. Season with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the Jerk chicken skewers with the rice. Garnish with the coconut salsa and pineapple lime dressing
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