Cheat’s jerk chicken

Cheat’s jerk chicken
  • Serves icon Serves 2
  • Time icon Take 10 minutes to make, 10 minutes to cook, plus marinating

Give your midweek meal the Caribbean treatment with this quick jerk chicken recipe, served with creamy coconut rice.


  • 2 free-range chicken breasts
  • 2 tbsp jerk paste or marinade
  • 120g can pineapple pieces
  • 1 red chilli, deseeded and diced
  • 150ml vegetable stock
  • 75ml coconut cream
  • 3 spring onions, thinly sliced
  • 250g pack microwaveable basmati rice


  1. In a bowl, coat the chicken breasts in the jerk paste or marinade and a little olive oil, and leave for 10 minutes to marinate.
  2. Drain the pineapple pieces, place the pineapple in a bowl and stir in the diced red chilli to make a quick salsa. Set aside.
  3. Bring the stock to the boil in a saucepan, stir in the coconut cream and spring onion, then add the basmati rice, breaking it up with a spoon. Simmer for a couple of minutes until warmed through. Season to taste.
  4. Meanwhile, preheat a griddle pan to medium-hot. Griddle the chicken for 3 minutes each side until cooked through. Serve the jerk chicken with the coconut rice and the spicy pineapple salsa.


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