Jerk chicken with pineapple and coconut salsa


jerk-chicken-with-pineapple-and-coconut-salsa

''Jerk chicken, originally from Jamaica now enjoys popularity all over the world. The salsa to go with it provides a hit of jalapeño chillies and sweet, juicy pineapple.''

Ingredients

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Pineapple and coconut salsa

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Method

Step 1

Combine red chilli, ginger, garlic, sugar, thyme, allspice, lime rind and juice, oil and salt in a small bowl. Season with pepper.

Step 2

Place chicken in a large, shallow glass or ceramic dish. Pour over marinade, turning to coat. Cover. Refrigerate for 4 hours or overnight.

Step 3

Heat a barbecue grill or chargrill pan over medium-high heat. Drain chicken. Barbecue chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate.

Step 4

Make Pineapple and coconut salsa: Combine pineapple, jalapeno chilli, coconut, lime juice and oil in a bowl. Season with salt and pepper.

Step 5

Serve chicken with salsa, steamed rice, lime wedges and coriander.

source taste

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