Chicken with jerk sauce and cool pineapple salsa

  • Preparation Time25 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium

For the salsa

1 tbsp. honey
1 tbsp. lime juice
150g finely diced pineapple
50g finely diced, seeded English cucumber
1 tbsp. chopped fresh mint leaves

For the chicken

4 tsp. olive oil, divided
4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1-cm thick
6 spring onions, chopped
1/2 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling)
1 clove garlic, minced
1 tsp. grated fresh ginger, or 1/4 teaspoon ground
1 tsp. allspice
1 1/2 tsp. fresh thyme or 1/2 tsp. dried
120ml low-sodium chicken broth
2 tbsp. reduced-sodium soy sauce
2 tbsp. lime juice
1) For the salsa:
In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside.

2) For the chicken:
Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

3) Add the remaining 2 teaspoons of oil to the pan. Stir in the spring onions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.

4) Serve with the pineapple salsa.

Yield: 4 servings (1 serving is 1 chicken breast, 2 tablespoons of sauce and 80ml of salsa)

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