Caribbean Chicken Strips & Coconut Sauce
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Caribbean Chicken Strips & Coconut Sauce

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 and under 30g carbohydrates per serving.

Under 650kcal
Under 30g carbs
Dietitian Approved
Quick Prep
Super Quick

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 Time15 minutes
Cooking Time


Serving amount

1 bag

baby spinach leaves

1 bag




½ tin

Pineapple Slices

1 packet

chicken breast strips

½ packet

coconut milk

1 bag

Shredded Cabbage Mix

1 packet

Crushed Peanuts

(Contains Peanut; )

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

1 tsp

brown sugar


white wine vinegar


Nutrition Values

Energy (kJ)1646 kJ
Fat20.5 g
of which saturates9.6 g
Carbohydrate22.7 g
of which sugars16.1 g
Dietary Fibre7.3 g
Protein40.4 g
Sodium885 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 spinach leaves. Grate the 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, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute.


• Reduce heat to medium, then add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar, then simmer, until slightly thickened, 3-4 minutes. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, 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 to serve. Enjoy!