Grilled Jerk Chicken & Creamy Cos Salad

Name: Grilled Jerk Chicken & Creamy Cos Salad with Charred Pineapple Salsa & Fresh Chilli
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 Cos Lettuce; 1 Avocado; 320 g Chicken Thigh; 1 Fresh Chilli; 1 tin Pineapple Slices; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Mayonnaise; 1 drizzle olive oil; 1 tsp honey; 1 drizzle white wine vinegar; 2 tbs Mayonnaise

with Charred Pineapple Salsa & Fresh Chilli

4.0(69)

Recipe Development TeamUpdated on April 01, 2026

Get tasty recipes from just $6 per serving

Calories

736 kcal

Protein

31.1g protein

Total

30 minutes

Difficulty

Easy

Calorie Smart

Allergens:

Eggs
Soy
Sesame
Fish
Eggs
May contain traces of allergens

Fire up the grill for this Caribbean-inspired feast! Juicy, spice-rubbed chicken is flame-kissed to perfection, paired with a refreshing creamy cos lettuce salad. A sweet, smokey charred pineapple salsa adds a tropical twist, balancing the heat with bursts of caramelised goodness. No BBQ? No worries! Just follow the stovetop method. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Cos Lettuce

Avocado

320 g

Chicken Thigh

Fresh Chilli

1 tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs)

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

2 tbs

Mayonnaise

(Contains: Eggs; )

Nutrition Values

Energy (kJ)3080 kJ

Calories736 kcal

Fat78.7 g

of which saturates7.4 g

Carbohydrate25.9 g

of which sugars20.6 g

Dietary Fibre5 g

Protein31.1 g

Sodium798 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat BBQ to high heat.
• Roughly chop cos lettuce.
• Slice avocado in half, scoop out flesh and roughly chop.
• Thinly slice fresh chilli (if using!).
• Drain pineapple slices.

• In a medium bowl, combine mild Caribbean jerk seasoning and a generous drizzle of olive oil.
• Add chicken thigh and turn to coat. Set aside.

• When the BBQ is hot, grill pineapple until charred, 2-4 minutes each side.

No BBQ? Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side.

• Add chicken to BBQ and cook, turning occasionally, until charred and cooked through (when no longer pink inside), 8-12 minutes.
• Transfer to a plate, then drizzle with the honey.

No BBQ? Return large frying pan to medium-high heat with a drizzle of olive oil. Cook chicken thigh, turning occasionally, until browned and cooked
through, 14-16 minutes.

• Meanwhile, roughly chop pineapple.
• In a second medium bowl, combine pineappple, avocado, chilli and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• In a large bowl, combine cos lettuce, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.