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Jerk-style chicken & pineapple skewers
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Inspired by Caribbean cuisine, this tasty dish uses a shortcut ingredient, ready-made jerk paste, to add a delicious spicy kick in seconds.
6 chicken thigh fillets (about 540g)
95g jar Bart Infusions Jerk Paste
225g pack pineapple chunks
1 green pepper, deseeded and cut into 3cm pieces
½ tbsp sunflower oil
1 red onion, finely diced
400g can black beans, drained and rinsed
250g pack microwave brown basmati rice
½ x 28g pack coriander, leaves and stalks separated
2 tbsp coconut milk
1. Preheat the oven to 180˚C, gas mark 4. Cut the chicken thigh fillets into large chunks, then toss in a bowl with the jerk paste. Thread onto skewers, alternating with chunks of pineapple and pieces of green pepper.
2. Cook the skewers in the oven for 10-15 minutes until thoroughly cooked, the juices run clear and there is no pink meat, then transfer to a medium-hot barbecue or preheated griddle pan for 2-3 minutes on each side.
3. Meanwhile, heat the oil in a pan and fry the onion over a medium-high heat for 5-6 minutes until just golden. Add the beans, rice and chopped coriander stalks, frying for 2 minutes until heated through. Stir in the coconut milk and the zest and juice of 1 lime; season and heat through. Serve with the chicken and pineapple skewers, the coriander leaves and the remaining lime cut into wedges.
Use leftover coconut milk in summery seafood curries or to make berry ice lollies (find recipes at waitrose.com). Alternatively, it freezes well.
This recipe appeared within the July 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in June 2019.