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Jerk Chicken Pineapple Skewers with Brown Rice, Beans & Coconut Salsa
The flavours of a Jamaican barbecue. Roast diced British 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.
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 80g brown rice (100% Brown Rice)
- 1 unwaxed lime
- 1 tbsp desiccated coconut
- 1 tsp ground cumin
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 300g diced British Free Range chicken breast
- 1 onion
- 1 pepper
- 4 skewers
Nutritional Information
Calories: 715
Protein: 55g
Carbs: 75g
Fat: 21g
Ingredients
- 80g brown rice (use half) (100% Brown Rice)
- 4 skewers
- 1 tbsp desiccated coconut (use half)
- 1 handful of fresh coriander (use half)
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 1 tsp ground cumin (use half)
- 1 unwaxed lime (use half)
- 1 pepper (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 tbsp jerk seasoning (use half) (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 150g diced British Free Range chicken breast
- 140g tinned pineapple (use a quarter) (pineapple, pineapple juice)
- 1 onion (use half)
Nutritional Information
Calories: 715
Protein: 55g
Carbs: 75g
Fat: 21g
Jerk Chicken Pineapple Skewers with Brown Rice, Beans & Coconut Salsa
The flavours of a Jamaican barbecue. Roast diced British 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.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large bowl, a small bowl & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
- Soak the skewers in cold water
Time to marinate
- Dice the pepper and onion into 3cm chunks
- Place the diced chicken and veg into the large bowl with the Jerk spice, 2 tsp oil and a pinch of salt and pepper. Toss to coat
Make the skewers
- Drain the half tin of pineapple (reserving 50ml of pineapple juice)
- Thread the Jerk chicken, veg and pineapple chunks onto the skewers. Transfer to the lined baking tray and bake for 15 mins, until the 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 saucepan with 1 tsp oil on medium-high heat. Once hot, add the corn and cook for 5-6 mins, until golden. Add the beans, cumin and pineapple juice and cook for another 2 mins, then stir in the cooked rice and half the coriander. Season with a pinch of salt
Make the salsa & plate up
- Meanwhile, in the small bowl, combine the desiccated coconut, remaining coriander 1 tsp olive oil and the juice from the lime. Season to taste with salt and pepper
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the Jerk chicken skewers between plates, with the rice alongside. Spoon over the coconut salsa
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