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 caramelized goodness. This BBQ delight brings island vibes to your plate with every bite!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
Cos Lettuce
1
Avocado
1
Fresh Chilli
1
Pineapple Slices
1
Mild Caribbean Jerk Seasoning
2
Chicken Thigh
1
Mayonnaise
(Contains Egg; )
1
olive oil
honey
white wine vinegar
• Preheat BBQ to high heat. • Roughly chop cos lettuce. Slice avocado in half, scoop out flesh and roughly chop. Thinly slice fresh chilli. 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 a high heat. Cook pineapple until lightly charred, 2-3 minutes each side.
• Add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes. Transfer to a plate and drizzle with the honey.
NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and drizzle with the honey.
NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes.
• Roughly chop pineapple. • In a medium bowl, combine pineappple, avocado, chilli, a drizzle of white wine vinegar and olive oil. Season to taste. • In a large bowl, combine cos, mayonnaise, a drizzle of white wine vinegar and olive oil. Season to taste.
• Thinly slice chicken. • Divide creamy cos salad between bowls. • Top with charred pineapple salsa and Caribbean chicken. Enjoy!