Double Caribbean Chicken Strips & Coconut Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Caribbean Chicken  Strips & Coconut Sauce

Double Caribbean Chicken Strips & Coconut Sauce

with Charred Pineapple Slaw & Crushed Peanuts

Eat the tropical rainbow tonight with this vibrant collection of veggies and chicken strips cooked in our mild Caribbean jerk seasoning. We’re keeping those beach vibes going by adding a charred pineapple slaw, coconut sauce and a hint of nutty peanuts.

This recipe is under 650kcal per serving.

Quick Prep
Super Quick
Under 650kcal
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking Time


Serving amount

1 packet

baby leaves



½ tin

Pineapple Slices

2 packet

chicken breast strips

1 sachet

Mild Caribbean Jerk Seasoning

½ packet

coconut milk

1 packet

Shredded Cabbage Mix

1 packet

Crushed Peanuts

(Contains Peanut; )

½ bag


Not included in your delivery

olive oil

1 tsp

brown sugar


white wine vinegar


Nutrition Values

Energy (kJ)2397 kJ
Fat25.8 g
of which saturates11.2 g
Carbohydrate24.5 g
of which sugars17.9 g
Dietary Fibre6.5 g
Protein72.8 g
Sodium968 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.


Large Non-Stick Pan



• Roughly chop baby leaves. Grate carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients).


• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken breast strips in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute.


• Return frying pan to medium heat. Add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar. Simmer, until slightly thickened, 3-4 minutes. • Return chicken to the pan and stir to coat. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby leaves, pineapple, a splash of reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.


• Divide charred pineapple slaw between plates. Top with Caribbean chicken strips and creamy coconut sauce. • Garnish with crushed peanuts and tear over coriander(see ingredients) to serve. Enjoy!