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Jerk BBQ Chicken & Pineapple Salsa

Jerk BBQ Chicken & Pineapple Salsa

with Garlic Rice & Zesty Greens

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With plenty of sunshiney flavours, this meal will bring smiles aplenty to the dinner table. Mildly spiced chicken, a sweet charred pineapple salsa and broccolini tossed with lemon come together in a dish that's pure perfection.

Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious

Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 bunch

broccolini

4 clove

garlic

1 bunch

mint

1 unit

lemon

1 packet

chicken breast

1.5 sachet

mild Caribbean jerk seasoning

2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 tin

pineapple slices

2 packet

BBQ sauce

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

3 cup

water (for the rice)

½ tsp

salt

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2770 kJ
Fat16.1 g
of which saturates7 g
Carbohydrate81.8 g
of which sugars17.7 g
Dietary Fibre0 g
Protein42.7 g
Cholesterol0 mg
Sodium1190 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Halve the broccolini lengthways. Finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. Zest the lemon to get a good pinch, then slice into wedges. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, add the chicken steaks, 1 1/2 sachets of mild Caribbean jerk seasoning and a drizzle of olive oil. Toss to coat.

2

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, drain the pineapple slices, reserving the juice. Heat a large frying pan over a high heat. Add the pineapple and cook until lightly charred, 2-3 minutes each side. Remove from the pan and finely chop. Transfer to a medium bowl.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the broccolini and cook until softened, 5-6 minutes. TIP: Add a dash of water to help the broccolini cook evenly. Transfer to a bowl. Add a squeeze of lemon juice, a good pinch of lemon zest and season with salt and pepper. Cover to keep warm. TIP: Leave out the lemon if you have fussy eaters!

5

In a small bowl, mix the BBQ sauce, a squeeze of lemon juice, 1 tbs reserved pineapple juice and water (for the sauce). Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Move the chicken to one side of the pan, add the BBQ sauce mixture and heat until bubbling and slightly thickened, 1 minute. Turn the chicken to coat in the sauce.

6

Thickly slice the chicken. Add the mint to the bowl with the pineapple and add a squeeze of lemon. Divide the garlic rice, BBQ jerk chicken slices and zesty greens between plates. Spoon over the sauce from the pan and top with the pineapple salsa.