Express Jerk Chicken & Coconut Sauce
with Charred Pineapple Slaw & Crushed Peanuts
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
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 40g carbohydrates per serving.*
Ingredients
320 g
Chicken Breast Strips
1 sachet
Coriander
1 packet
Baby Spinach Leaves
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Crushed Peanuts
(Contains: Peanuts, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio, May contain traces of allergens; )
1 packet
Coconut Milk
1 packet
Snacking Tomatoes
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby leaves. Halve cherry tomatoes. • Reserve some pineapple juice, then drain pineapple slices (see ingredients). • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken breast strips, turning to coat.
• 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. • Transfer to a plate and cover to keep warm.
• 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, cherry tomatoes, 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 to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the well-balanced, mildly spiced chicken dish with its lovely coconut sauce, though some found it less flavourful than expected.
- Ease of prep: Couples found this recipe fun to make together, especially those who enjoy chicken and pineapple combinations.
- Suggestions: Consider cooking the chicken for less time to avoid dryness, and experiment with thickening the coconut sauce for a richer texture.
