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Jerk chicken with coconut rice and peas and pineapple salsa

Name: Jerk chicken with coconut rice and peas and pineapple salsa
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: American recipes
Ingredients: 8 free-range chicken thighs, skin slashed with a sharp knife; 1 tbsp soy sauce; 2 tsp brown sugar; Juice 2 limes, plus wedges to serve; 25g butter; 1 tbsp olive oil; ½ pineapple, cut into 2cm chunks; ½ bunch spring onions, finely chopped; 4 fresh thyme sprigs, leaves picked, plus extra to serve; For the jerk marinade; 1 scotch bonnet chilli, chopped; 2 garlic cloves, crushed; 3cm piece fresh ginger, grated; ½ tsp ground cloves; ½ tsp ground nutmeg; 1 tbsp ground allspice; 4 spring onions, green parts only, chopped; 8 fresh thyme sprigs, leaves picked, plus extra to serve; 1 tbsp olive oil; For the coconut rice; 350ml coconut milk; 350g basmati rice; 400g tin kidney beans, rinsed and drained

Published: 7 Mar 18
Updated: 26 May 25

We’ve made this Jamaican favourite a little bit more special with a fabulous homemade jerk marinade, coconut rice and and a fresh pineapple salsa – wonderful fare for the weekend.

Easy
February 2018

Test kitchen approved

Serves 4
Hands-on time 30 min, oven time 45 min, plus marinating

We’ve made this Jamaican favourite a little bit more special with a fabulous homemade jerk marinade, coconut rice and and a fresh pineapple salsa – wonderful fare for the weekend.

Nutrition: per serving

Calories: 913kcals
Fat: 35.2g (19.6g saturated)
Protein: 48.6g
Carbohydrates: 96.1g (15.7g sugars)
Fibre: 9.1g
Salt: 1g

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Jerk chicken with coconut rice and peas and pineapple salsa

Nutrition: per serving

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