Jamaican Jerk Chicken with Coconut Rice & Pineapple Salsa

Jamaican Jerk Chicken with Coconut Rice & Pineapple Salsa

Ready in 30 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 26, 2020.

Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 1 3/4 cups water
  • 165ml coconut cream
  • 1 courgette, grated

Chicken

  • 600g chicken breast, cut into steaks
  • 8g jerk spices

Salsa

  • 225g pineapple chunks, 1 Tbsp juice reserved, then drained & roughly chopped
  • 1 capsicum, diced 1cm
  • 1/2 telegraph cucumber, diced 1cm
  • 1 bunch mint, leaves picked

Jerk Mayo

  • 2 tsp jerk sauce
  • 3 Tbsp GF mayo

To Serve

  • Remaining jerk sauce (optional, adults)

Steps

  1. Cook rice. Combine rice, water measure, coconut cream and a pinch of salt in a pot and bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking. Prep courgette and fold through cooked rice.
  2. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with jerk spices and a drizzle of oil and season with salt. Keep some chicken plain for fussy foodies.
  3. Prep salsa & jerk mayo. Prep pineapple, capsicum, cucumber and mint. Add to a bowl with reserved pineapple juice and a drizzle of oil and vinegar. Toss to combine and season to taste with salt and pepper. In a small bowl, combine first measure of jerk sauce and mayo. Keep mayo plain for fussy foodies.
  4. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Slice.
  5. Serve rice with chicken, salsa, jerk mayo, remaining jerk sauce and a pinch of chilli flakes.

Nutritional Information

Energy 2790 kj
667 kcal
Protein 40.5g
Carbohydrate 69.6g
Fat 25.2g