Chicken & Caribbean Coconut Sauce with Spinach Rice
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Chicken & Caribbean Coconut Sauce with Spinach Rice

Chicken & Caribbean Coconut Sauce with Spinach Rice

Pre-Prepped | Three Steps | Ready in 15

With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight we deliver the quick and fast rice meal that we know you've been requesting. Enjoy your spinach rice topped with carribbean-spiced chicken and slaw.

Heads-up - you'll need a microwave for this recipe!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes


Serving amount

1 sachet

mild Caribbean jerk seasoning

1 packet

chicken tenderloins

1 packet

coconut milk

1 tin

pineapple slices

1 packet

microwavable basmati rice

(Contains Soy;)

1 bag

baby spinach leaves

1 sachet

chicken-style stock powder

1 bag

slaw mix

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

1 bag


1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)3951 kJ
Fat50.5 g
of which saturates18.6 g
Carbohydrate73 g
of which sugars22.3 g
Protein48.9 g
Sodium1342 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan



• In a bowl, combine a drizzle of oil and half the seasoning. Add chicken. Toss • Heat frying pan over medium-high heat with a drizzle of oil. Cook chicken until golden and cooked through (no longer pink inside), 3-4 mins each side. Season, then transfer to a plate • Wipe out pan, then return to medium-high heat with a drizzle of oil. Stir in coconut milk and remaining seasoning. Simmer until thickened slightly, 2-3 mins


• Meanwhile, drain and chop pineapple • Microwave rice until steaming, 2-3 mins • In a second bowl, combine rice, spinach and stock. Divide between serving plates or bowls


• In a third bowl, combine pineapple, slaw and coconut sweet chilli mayo. Season • Top the plated spinach rice with chicken and slaw. Spoon coconut sauce over chicken • Tear over coriander. Sprinkle with almonds to serve (chop the almonds, if preferred)