JERK CHICKEN PINEAPPLE AND MANGO SALAD

The taste of summer!

Fresh, fiery and a perfect mid-week salad.

Preparation time: 30 mins (plus overnight marinade if desired)

Cook time: 10 minutes

Serves 4-6

Ingredients

Salsa

2 cups chopped mango

2 cups chopped pineapple

1 cup diced red bell pepper

⅔ cup diced scallions

¼ cup chopped fresh cilantro

2 tbsp fresh lime juice

2 tbsp rice wine vinegar

1 tsp honey

4 tsp olive oil

Salad

120g of rocket or chosen leafy green

20g of fennel

Chicken

60g of Jammin' JeRk Mild Marinade

1 kg boneless chicken thighs

Instructions

Salsa :

1. Combine all ingredients in a bowl and refrigerate until ready to serve.

Salad:

1. Wash rocket, drain and put aside. In a separate bowl – shave fennel into thin slices. Toss the rocket and fennel with a drizzling of olive oil..

Chicken :

1. Put chicken in a large bowl and using your hands rub in the marinade. Leave for 20 minutes or overnight in the refrigerator.

2. On a medium-high grill cook chicken until browned and juices run clear, 10 to 15 minutes.

3. Assemble with salad and salsa, serve and enjoy!

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