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 and under 30g carbohydrates per serving.
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
baby spinach leaves
Shredded Cabbage Mix
(Contains peanuts; )
chicken breast strips
Mild Caribbean Jerk Seasoning
Not included in your delivery
white wine vinegar
• 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 in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Return all chicken to pan. • 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 bowls. Top with Caribbean chicken strips and creamy coconut sauce. • Garnish with crushed peanuts and tear over coriander to serve. Enjoy!