Get a dose of sweet heat with this Jamaican – inspired jerk chicken and pineapple salsa. Tender chicken breasts are seared and tossed in a jerk sauce that packs a punch of Caribbean flavour. Served on a bed of coconut – scented rice, everything is cooled with the bright salsa.
- 2 chicken breasts
- 5 oz Jasmine rice
- 4 oz Fresh diced pineapple
- 1 Red shepherd pepper
- 1 Baby cucumber
- 2 oz Favourite Jerk Sauce
- 9 g Fresh cilantro
- 2 green onions
- 1 Lime
- 1 oz Coconut oil
- Cook the coconut rice. In a medium pot add the coconut oil, jasmine rice and 1-1/4 cups warm water. Season with salt and bring to a boil over high heat. Once boiling, cover with a tight fitting lid and reduce heat to medium low. Cook for 15min, until all of the water has been absorbed and the rice is tender. Remove the pot for the heat. Set aside, still covered, for 5min. Fluff the rice with a fork.
- Cook the chicken. While the rice cooks dry the chicken breasts with a paper towel and season with salt. In a medium pan add 1 tbsp of cooking oil over medium high heat. When the oil starts to shimmer, add the chicken. Cook for 6 min per side(or until the chicken reaches 165 degrees F). Remove the pan from the heat.
- Prepare the Ingredients. Meanwhile wash and dry all produce. Small dice the baby cucumber. Small dice the pineapple. Small dice the red shepherd pepper. Thinly slice the green onions. Roughly chop the cilantro leaves. Quarter the lime.
- Toss the Jerk Chicken. In the pan with the chicken add the jerk sauce. Toss to coat.
- Mix the Salsa de Pina. In a medium bowl add the pineapple, baby cucumber, green onions, red shepherd pepper, juice from 1/2 of lime and 1 tbsp of olive oil. Season with salt and mix to combine. Fold in the cilantro.
- Plate and serve. Plate the coconut rice with the chicken. Spoon the remaining jerk sauce over the top. Garnish with salsa de pina and remaining lime wedges. Enjoy!