Caribbean Chicken Tendies & Charred Pineapple Salad

Name: Caribbean Chicken Tendies & Charred Pineapple Salad with Fries, Onion Chutney & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 sachet Mild Caribbean Jerk Seasoning; 330 g Chicken Tenderloins; 1 sachet Crispy Seasoning; 1 Cucumber; 1 packet Onion Chutney; 1 tin Pineapple Slices; 2 Potato; 1 packet Smokey Aioli; 1 Baby Cos Lettuce; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Fries, Onion Chutney & Smokey Aioli

Recipe Development TeamUpdated on June 22, 2026

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Calories

571 kcal

Protein

45.3g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Eggs
Milk
May contain traces of allergens

Transport your tastebuds to the tropics with this vibrant dish featuring juicy Caribbean-spiced chicken and sweet, charred pineapple salad. Served alongside a basket of golden fries, it gets a serious flavour boost from a dollop of sweet onion chutney and a drizzle of rich, smokey aioli. It is a sunshine-filled plate that brings the ultimate holiday vibes straight to your dinner table.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Mild Caribbean Jerk Seasoning

330 g

Chicken Tenderloins

1 sachet

Crispy Seasoning

(Contains: Wheat, Gluten)

Cucumber

1 packet

Onion Chutney

1 tin

Pineapple Slices

Potato

1 packet

Smokey Aioli

(Contains: Eggs May be present: Milk.)

Baby Cos Lettuce

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories571 kcal

Energy (kJ)2390 kJ

Fat18.1 g

of which saturates2.3 g

Carbohydrate54.6 g

of which sugars25.7 g

Dietary Fibre10.7 g

Protein45.3 g

Sodium1340 mg

Potassium14.3 mg

Calcium3.4 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on lined oven tray. Drizzle with olive oil, sprinkle with crispy seasoning and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Roughly chop cucumber and baby cos. Drain pineapple slices. • In a medium bowl, combine the chicken tenderloins, mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper.

• Heat a large frying pan over high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. Set aside to cool slightly. • Roughly chop charred pineapple.

• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Add onion chutney and a splash of water to pan, turning to coat, 1 minute.
TIP: Chicken is cooked through when it is no longer pink inside.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, in a medium bowl, combine charred pineapple, cucumber, cos, a drizzle of olive oil and of white wine vinegar. • Toss to combine. Season to taste.