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Vegan Jerk Chick'n Skewers with Brown Rice, Beans & Pineapple
The flavours of a Jamaican barbecue. Sizzle British chicken thighs, 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.
2/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 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)
- 100g rice (brown) (100% Brown Rice)
- 1 onion
- 1 pepper
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 4 skewers
Nutritional Information
Calories: 645
Protein: 30g
Carbs: 84g
Fat: 18g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 onion (use half)
- 1 tsp ground cumin (use half)
- 1 pepper (use half)
- 1 handful of fresh coriander (use half)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 tbsp desiccated coconut (use half)
- 1 tbsp jerk seasoning (use half) (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 4 skewers
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 1 unwaxed lime (use half)
- 140g tinned pineapple (use a quarter) (pineapple, pineapple juice)
Nutritional Information
Calories: 645
Protein: 30g
Carbs: 84g
Fat: 18g
Vegan Jerk Chick'n Skewers with Brown Rice, Beans & Pineapple
The flavours of a Jamaican barbecue. Sizzle British chicken thighs, 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 baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl, a small bowl & a sieve
Cook the rice & prep
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
- Meanwhile, soak the skewers in cold water. Dice the pepper and onion into 3cm chunks
- Place the chick'n and veg into the large bowl with the Jerk spice, 1 tsp oil and a pinch of salt. Toss to coat
Make the skewers
- Drain the half tin of pineapple chunks
- Thread the Jerk chick'n, veg and pineapple chunks onto the skewers
- Transfer to the lined baking tray and bake for 16 mins
Finish the rice
- Drain and rinse the beans and corn. Roughly chop the coriander
- When the rice is ready, 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 salsa & plate up
- Add the remaining coriander, the desiccated coconut, 1 tsp olive oil and the juice from half the lime to the small bowl. Season to taste with salt and pepper
- Serve the Jerk chick'n skewers on plates, with the rice alongside. Garnish with the coconut salsa and remaining lime, cut into wedges
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