Jerk BBQ Chicken & Pineapple Salsa
with Garlic Rice & Zesty Green Beans
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
With bright and punchy flavours, this meal will bring plenty of smiles to the dinner table. Mildly spiced chicken, a sweet charred pineapple salsa and beans tossed with lemon come together to make a dish that's pure perfection.
Ingredients
1 bag
green beans
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 present: Wheat, Gluten, Soy.)
1 tin
pineapple slices
2 tub
BBQ sauce
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk;)
3 cup
water (for the rice)
½ tsp
salt
1 tbs
water (for the sauce)
Utensils
Cooking Steps
Trim the green beans. 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 each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, add the chicken, 1 1/2 sachets of mild Caribbean jerk seasoning and a drizzle of olive oil. Toss to coat.
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 and the salt, stir, 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 is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, heat a large frying pan over a high heat. Reserve the pineapple juice, then add the pineapple slices to the pan and cook until lightly charred, 2-3 minutes each side. Remove from the pan and finely chop. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the green beans and cook until softened, 5-6 minutes. 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: Add a dash of water to help the green beans cook evenly.
TIP: Leave out the lemon if you have fussy eaters!
In a small bowl, mix the BBQ sauce, a squeeze of lemon juice, 1 tbs reserved pineapple juice and the 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 and add the BBQ sauce mixture and heat until bubbling and slightly thickened, 1 minute. Turn the chicken to coat in the sauce.
TIP: The chicken is cooked when it's no longer pink inside.
Thickly slice the chicken. Add the mint and a squeeze of lemon juice to the bowl with the pineapple. Divide the garlic rice, jerk BBQ chicken and zesty green beans between plates. Spoon over the sauce from the pan and top with the pineapple salsa.
