BBQ jerk chicken with grilled pineapple recipe

141 ratings Rate
  • Serves 4
  • 15mins to prepare, plus 2hrs for marinating and 25mins to cook
  • 317 calories / serving
  • Healthy
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In a medium sized bowl, mix together the mayonnaise, olive oil, lime zest and juice, chilli, cinnamon, allspice, coriander and thyme.

Then add the chicken breasts, season and coat evenly and then leave to marinade in the fridge for a couple of hours.

Preheat a griddle pan or barbecue. Peel and cut the pineapple into quarters, remove the core and cut each quarter in half. Season with pepper.

Place the chicken on the griddle or barbecue and cook for 20 minutes or until cooked, turning over every now and then. Cut into a thick portion and check that it is cooked through, with no pink showing. Once cooked remove and leave in a warm place.

Now cook the pineapple for 4-5 minutes on each side, or until the pineapple starts to caramelise and serve with a sprinkling of chilli.

See more Caribbean recipes

If you're barbecuing for lots of people, cook the meat in the oven first then finish it on the barbecue for flavour and to ensure that it is thoroughly cooked. This is particularly important for poultry.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 4 chicken breasts
  • 1 dollop* Hellmann’s Real Mayonnaise
  • 1tbsp olive oil
  • 2 limes
  • 1 scotch bonnet chilli
  • 1tsp cinnamon
  • 1tsp allspice
  • handful of coriander leaves, roughly chopped
  • handful of thyme, chopped
  • 1 small pineapple
  • pinch of black pepper
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  • Energy 1334kj 317kcal 16%
  • Fat 10.5g 15%
  • Saturates 1.7g 9%
  • Sugars 17.2g 19%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 17.3g Protein 37g Fibre 2.8g


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