Jerk Chicken with Pineapple Salsa
Ingredients
- 4 boneless, skinless chicken breasts, quartered
- 1/3 cup olive oil
- Juice of 3 limes (about 4 tablespoons)
- 2 tablespoons soy sauce
- 2 tablespoons Jamaican Jerk Beach Spice
- 1 ½ tablespoon honey
- 1 cup diced pineapple
- ½ onion, diced
- Handful of mixed herbs in season (coriander, parsley, dill, mint are all very tasty), roughly chopped
- Salt to taste
Method
1. Marinate the Chicken: Begin by slicing the chicken breasts into quarters. In a mixing bowl, combine olive oil, three tablespoons of the lime juice, soy sauce and the Jamaican Jerk Beach Spice to create the marinade. Add the chicken breasts to the bowl, ensuring they are fully coated in the marinade. Marinate the chicken for at least 30 minutes.
2. Prepare the Pineapple Salsa: In a separate bowl, combine diced pineapple, onion, left over lime juice, honey, and salt. Mix thoroughly to ensure all ingredients are well combined. Cover the bowl and refrigerate until ready to use.
3. Cook the Chicken: Remove the chicken from the fridge, place on an oven tray. Pour the Pineapple Salsa over the top. Cook for 40 minutes on 180 degrees celsius.
4. Top with the Mixed Herbs: Serve the chicken and top with the roughly chopped mixed herbs.
4. Serve: Serve with grilled and steamed vegetables or a healthy summer salad.