HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJerk BBQ Chicken & Pineapple Salsa
Jerk BBQ Chicken & Pineapple Salsa

Jerk BBQ Chicken & Pineapple Salsa

with Garlic Rice & Zesty Green Beans

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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.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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

Preparation Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 bag

green beans

4 clove


1 bunch


1 unit


1 packet

chicken breast

1.5 sachet

mild Caribbean jerk seasoning


2 packet

basmati rice

1 tin

pineapple slices

2 tub

BBQ sauce

Not included in your delivery

olive oil

30 g



3 cup

water (for the rice)

½ tsp


1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2860 kJ
Fat16.9 g
of which saturates7.2 g
Carbohydrate81.8 g
of which sugars17.7 g
Dietary Fibre0 g
Protein45.9 g
Cholesterol0 mg
Sodium1180 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.