Jerk Chicken with Spicy Pineapple Rice

This recipe works in combination with: Barbeque Pork, Cheat's Boston Baked Beans, Hawaiian Chicken Skewers. This recipe features in these meal plans: Stateside Standards.

Chicken in a home-made jerk marinade of crushed chillies, ginger and mixed spices. Served with spicy pineapple rice.


  • 2 pineapple slices, each cut into sixths
  • 1 skinless chicken breast fillet
  • 1/3 small onion, finely chopped
  • 60g of long grain rice
  • pinch of crushed chillies
  • 1/4 tsp ground ginger
  • 1/4 tsp mixed spices
  • 1/4 tsp dried thyme
  • 2 tsp light soy sauce
  • 1/2 tsp mild chilli powder
  • 1/2 tsp ground coriander
  • 2 tsp white wine vinegar
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £2.42
  • Store cupboard: Typical
  • Calories per serving: 618
  • 5-a-day per serving: 1.2
  • Print Recipe
Jerk Chicken photo

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  1. Mix the crushed chillies, onion, ground ginger, mixed spices, thyme, vinegar and soy sauce in a bowl to make the marinade. Season with salt and pepper. Coat the chicken in the marinade and leave to absorb the flavour.
  2. Preheat the grill to high. Place the chicken on a baking tray and grill, turning frequently, for 15 minutes, or until cooked.
  3. Meanwhile cook the rice according to the packet instructions. Drain well, transfer to a bowl and mix in the pineapple, chilli powder and coriander. Season to taste with salt and pepper.
  4. Serve the jerk chicken on a plate with the spicy pineapple rice.

Cook's tips

Make the marinade ahead of time to allow the chicken to absorb all the flavours.

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