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Vegan Chick'n Pineapple Skewers
The flavours of a Jamaican barbecue. Sizzle vegan chick'n pieces, 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.
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 140g tinned pineapple (pineapple, pineapple juice)
- 200g brown rice (brown rice (100%))
- 2 tbsp desiccated coconut
- 2 onion
- 1 tsp ground cumin
- 1 handful of fresh coriander
- 1 unwaxed lime
- 8 skewers
- 2 pepper
- 2 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 140g sweetcorn (sweetcorn, water, salt)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
Nutritional Information
Calories: 562
Protein: 25g
Carbs: 66g
Fat: 19g
Vegan Chick'n Pineapple Skewers
The flavours of a Jamaican barbecue. Sizzle vegan chick'n pieces, 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 large saucepan filled with salted water to a boil
- Pull out a large bowl, 2 small bowls, a large frying pan & a sieve
Cook the rice
- Soak the skewers in cold water
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
Prep time
- Meanwhile, dice the peppers and onions into 3cm squares
- Place the chick'n and veg into the large bowl with the Jerk spice, 2 tsp oil and a pinch of salt. Toss to coat
Make the skewers
- Drain the pineapple, reserving 2 tbsp of the juice in a small bowl
- Thread the Jerk chick'n, veg and pineapple chunks onto the skewers. Transfer to the lined baking tray and bake for 16 mins, until golden
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
Finish the salsa, make the dressing & plate up
- Add the remaining coriander, desiccated coconut, 1 tsp 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 tbsp oil. Season with salt and pepper
- Serve the Jerk chick'n skewers on plates, with the rice alongside. Spoon over the coconut salsa and pineapple lime dressing
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