Caribbean Chicken with Pineapple Salsa
Warm spice, sharp lime and a sweet salsa to cut through it.
ChickenHigh ProteinUnder 500 kcalCaribbeanHobFamily Friendly
4
Serves
15m
Prep
15m
Cook
447
Kcal
43g
Protein
48g
Carbs
10g
Fat
£2.64
Per portion
Plus 30m marinating, unattended.
Add to the shop 9 items · approx £10.56
- Chicken breast600 g
- Microwave rice and peas500 g
- Pineapple, diced165 g
- Limes (for the marinade)2
- Lime (for the salsa)1
- Onion1
- Garlic2 cloves
- Fresh coriander1 pack
- Jalapeño1
Already in the cupboard Check before you order
- Olive oil80 ml
- Soy sauce2 tbsp
- Honey5 tsp
- Allspice3 tsp
- Onion powder1 tsp
- Nutmeg½ tsp
- Chilli flakes½ tsp
- Saltto taste
Kit you'll needMixing bowl · Griddle or frying pan · Tongs · Sharp knife
Method
- Pound the chicken breasts to an even 1cm, or slice thick ones in half lengthways.
- Mix the oil, garlic, soy sauce, honey and all the spices with the juice of the marinade limes.
- Add the chicken, turn to coat, then cover and chill for 30 minutes.
- Meanwhile mix the salsa ingredients with the juice of the salsa lime. Chill.
- Lift the chicken out with tongs and discard the marinade.
- Griddle or fry over a medium heat for 6–8 minutes each side, until cooked through.
- Heat the rice and peas pouches to the packet instructions.
- Serve the chicken over the rice and peas with a spoonful of salsa.
Tip: Make the salsa first. Half an hour in the fridge lets the lime and honey draw the juice out of the pineapple.
