Caribbean Chicken & Coconut Rice
with Charred Pineapple Salsa
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Cashew
- Macadamia
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Tomato
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
1 sachet
Mild Caribbean Jerk Seasoning
330 g
Chicken Thigh
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
1 packet
Mint
1 tin
Pineapple Slices
Cooking Steps
In a medium saucepan, add the coconut milk, the water and a generous pinch of salt. Bring to the boil, then add the basmati rice. Stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
Reserve 2 tbs of pineapple juice, then drain the pineapple slices (see ingredients) and roughly chop. Roughly chop the tomato and baby spinach leaves.
While the rice is cooking, heat a large frying pan over a high heat. Cook the pineapple until lightly charred, 2-3 minutes. Transfer to a medium bowl. Add the cherry tomatoes, baby spinach, reserved pineapple juice and a drizzle of olive oil. Toss to combine, then season to taste.
In a medium bowl, combine the mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt. Add the chicken thigh, turning to coat.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, turning occasionally, until golden and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
Pick or thinly slice the mint leaves. Slice the Caribbean chicken. Divide the chicken and coconut rice and between plates. Top with the charred pineapple salsa. Garnish with the mint. Serve with the coconut sweet chilli mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Customers loved the Caribbean spice blend on the chicken, with many praising the delicious combination of flavours.
- Ease of prep:Ā Many found this dish quick and easy to prepare, with foolproof instructions for cooking the coconut rice.
- Suggestions:Ā Some recommended adding extra pineapple to the salsa and cooking it longer for more char flavour.
- Leftovers:Ā Several noted the dish reheated well for lunch the next day, though the salad was best fresh.
- Portions:Ā A few customers felt there wasn't enough chicken, suggesting an upgrade to chicken breast for more protein.
