Waitrose and Partners
Grilled jerk chicken & pineapple salad

Grilled jerk chicken & pineapple salad

This spicy salad by Riaz Phillips is full of Caribbean flavours and a winner at parties. If you’re transporting it, carry the dressing in a separate container.

5 out of 5 stars(1) Rate this recipe
Gluten freeLow in saturated fat
  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook20 mins
  • Total time45 mins
  • Plusmarinating


  • 4 chicken breasts
  • handful coriander leaves, to serve
  • handful radishes, sliced, to serve
  • handful red chilli, thinly sliced, to serve
  • handful sesame seeds, to serve

For the marinade

  • 1 tbsp jerk seasoning
  • ½ tsp ground black pepper
  • ½ tsp ground ginger
  • ½ tsp onion granules
  • ½ tsp garlic granules (optional)
  • 1 tbsp olive oil or coconut oil
  • 1 tbsp clear honey

For the dressing

  • 2 oranges (scrubbed), zest of all, juice of ½
  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 tbsp clear honey

For the salad

  • ½ pineapple, peeled and sliced
  • 200g red cabbage, shredded
  • 200g pointed spring cabbage, shredded
  • 3 salad onions, sliced
  • ½ orange, divided into segments
  • ½ avocado, finely chopped (optional)


  1. Cut 3 slits into each chicken breast. Mix all the marinade ingredients in a bowl. Add the chicken, cover and chill for 30 minutes. In a small bowl, mix all the dressing ingredients except the honey; set aside.

  2. Heat a griddle pan over a high heat, then cook the pineapple for 1-2 minutes on each side until grill marks appear; set aside to cool. Reduce the heat to medium-low and add the chicken to the pan. Cook for 6-7 minutes on each side, until cooked through, the juices run clear and no pink meat remains. Transfer to a plate to cool, then cut into strips or bitesized chunks. Cover and chill if not using straightaway.

  3. In a large bowl, mix all the salad ingredients; add the chicken. Strain the dressing through a sieve into a bowl (discard the orange zest). Stir in the honey. Top the salad with the coriander, radishes, red chilli and sesame seeds, then toss through the dressing.


Typical values per serving when made using specific products in recipe


2,088kJ/ 498kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating