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Fiery Jerk Chicken & Pineapple Salsa

Fiery Jerk Chicken & Pineapple Salsa

Rating
4.5rating out of 5

(528 reviews from our customers)

Prep Time

35 min

Cuisine

Jamaican

Use within

3-4 days

You'll make D.I.Y. jerk seasoning (with added smoky paprika for a barbecue flavour) and proper crispy skinned chicken in this summer favourite. Served with the essential base of coconut rice & peas, which aren't actually peas, but kidney beans. A pineapple, chilli and spring onion salsa brings sweetness and heat. Jerk it out!

Prep Time

35 min

Cuisine

Jamaican

Use within

3-4 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Pineapple-in-juice
1 tin of pineapple slices
Onion
1 onion
Red-chilli
1 red chilli
Spring-onion
1 spring onion
Chipotle-paste
1 tsp smoky chipotle paste
British Chicken Thighs With Skin on - re-touch
4 British chicken thighs
FLECKED coconut cream 50g
1 coconut cream sachet (50g)
paprika
1 tsp smoked paprika
cayenne-pepper
1/2 tsp spicy cayenne pepper
ground-allspice
1 tsp ground allspice
Romano Pepper
1 romano pepper
Kidney-beans
1/2 tin of kidney beans
chicken stock cube (new 5/18)
1 chicken stock cube †
basmati-rice
100g fragrant basmati rice
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of pineapple (220g)
  • 1 brown onion
  • 1 red chilli
  • 1 spring onion
  • 1 tsp chipotle paste
  • 320g British chicken thighs, skin on
  • 50g solid coconut cream
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp ground allspice
  • 1 Romano pepper
  • 1 can of red kidney beans (400g)
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 100g basmati rice
Typical Values per 100g per serving
Energy 626 kJ
149 kcal
3649 kJ
867 kcal
Fat
of which saturates
6.1 g
3.6 g
35.8 g
21 g
Carbohydrate
of which sugars
14.9 g
3.8 g
87 g
21.9 g
Fibre 2.8 g 16.1 g
Protein 8 g 46.8 g
Salt 0.44 g 2.56 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of pineapple (220g)
pineapple, pineapple juice
1 brown onion
brown onion
1 red chilli
red chilli
1 spring onion
spring onion
1 tsp chipotle paste
chipotle chilli (34%), fresh onion, tomato puree, vinegar, fresh garlic, salt, coriander
320g British chicken thighs, skin on
chicken thigh meat (100%)
50g solid coconut cream
white coconut kernal 100%
1 tsp smoked paprika
ground smoked paprika
1/2 tsp cayenne pepper
cayenne pepper
1 tsp ground allspice
ground allspice pimento
1 Romano pepper
red romano pepper
1 can of red kidney beans (400g)
red kidney beans , water, salt, calcium chloride
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
100g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Fiery Jerk Chicken & Pineapple Salsa

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the ground allspice, smoked paprika, cayenne pepper (can't handle the heat? Go easy!), 1 tsp [2 tsp] black pepper and a very large pinch of salt to a plate

Mix all the spices together - this is your jerk seasoning

2 Fiery Jerk Chicken & Pineapple Salsa

Add the chicken thighs to the jerk seasoning and turn them until they're fully coated in all the spices

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chicken thighs, skin-side down, and cook for 7-8 min or until the skin is beginning to crisp

 

3 Fiery Jerk Chicken & Pineapple Salsa

Meanwhile, peel and finely dice the onion[s]

Deseed the romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Cut the red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely

Boil a kettle

4 Fiery Jerk Chicken & Pineapple Salsa

Once the skin has crisped, transfer the chicken thighs, skin-side up, to a baking tray and set aside

Return the pan with the remaining oil to a medium heat

Once hot, add the diced onion and pepper strips and cook for 3-4 min or until softened but not coloured

5 Fiery Jerk Chicken & Pineapple Salsa

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut creamchicken stock cube[s] and chipotle paste in 300ml [600ml] boiled water - this is your coconut stock

Once the onion and pepper have softened, add most of the chopped chilli (can't handle the heat? Go easy!) and cook for 1 min or until fragrant

6 Fiery Jerk Chicken & Pineapple Salsa

Meanwhile, drain and rinse the kidney beans

Add the basmati rice and half [all] of the kidney beans to the pan and cook for 1 min

Add the coconut stock and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-15 min or until all the stock has absorbed and the rice is cooked - this is your rice & peas

7 Fiery Jerk Chicken & Pineapple Salsa

Meanwhile, put the chicken in the oven and cook for 12-15 min or until the chicken is cooked through - this is your jerk chicken

Meanwhile, trim, then slice the spring onion[s] finely

Drain and finely chop the pineapple

Combine the chopped pineapple, half the sliced spring onion and the reserved chopped red chilli in a bowl - this is your pineapple salsa

8

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Once cooked, slice the jerk chicken 

Serve the jerk chicken over the rice & peas

Spoon over the pineapple salsa and garnish with the remaining chopped spring onion

Enjoy!

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