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Ingredients
Method
- 1.2kg chicken thigh fillets
- 3 tbsp jerk seasoning paste
- Juice of 1 lime
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 3 cups shredded cabbage
- 200g fresh pineapple, sliced
- 1 red capsicum, thinly sliced
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp hot sauce
- Salt and pepper
- Steamed rice or flatbreads, to serve
- Combine the jerk paste, lime juice, soy sauce and olive oil. Coat the chicken and marinate for at least 2 hours (overnight is better). Grill the pineapple slices on a hot barbecue or grill pan for 2 to 3 minutes per side until charred. Dice and set aside.
- Cook the marinated chicken over high heat for 6 to 7 minutes per side until cooked through and charred. Rest for 5 minutes before slicing.
- Combine the cabbage, grilled pineapple, capsicum, mayonnaise, apple cider vinegar and hot sauce to make the slaw. Season to taste. Serve the jerk chicken alongside the slaw with steamed rice or flatbreads.
2 hrs 40 mins
6 serving
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