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Jamaican Jerk Chicken

Jamaican Jerk Chicken

with Pineapple Salsa and Sweet Potato Wedges

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Mild Caribbean Jerk spice is such a party for your mouth, we had to step up every element of this lively dish. From caramelised pineapple-coriander salsa to sweet potato wedges, each colourful bite is a delight.

Tags:SpicyEat First
Allergens:Sulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

1 tbsp

Jerk Spice Blend

113 g

Pineapple

10 g

Cilantro

56 g

Red Onion, chopped

1 unit

Lime

340 g

Sweet Potato

½ tsp

Chili Flakes

(ContainsSulphites/Sulfite)

190 g

Red Bell Pepper

Not included in your delivery

½ tbsp

Sugar*

4 tsp

Oil*

3 tbsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories690 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate57 g
Sugar20 g
Dietary Fiber10 g
Protein39 g
Cholesterol140 mg
Sodium395 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425°F (to roast sweet potatoes). Start prep when oven comes up to temp! In Step 1, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Wash and dry all produce.* Cut the sweet potato(es) into ½-inch slices lengthwise, then cut into ¼-inch sticks lengthwise. On a baking sheet, toss the sweet potatoes and 1/2 tsp chili flakes (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). (NOTE: Reference the heat guide in the Start Strong.) Season with salt and pepper. Roast in the centre of the oven, flipping sweet potatoes halfway through cooking, until golden-brown, 22-24 min.

2

Meanwhile, cut the pineapple into 1/4-inch cubes. Core, then cut the bell pepper(s) into 1/4-inch cubes. Roughly chop the cilantro. Zest, then cut the lime(s) into wedges.

3

Heat a large non-stick pan over medium-high heat. Add 1 tbsp oil (dbl for 4 ppl), then the pineapple, pepper and onion. Cook, stirring occasionally, until the pineapple softens, 4-5 min. Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. In a medium bowl, stir together the jerk spice blend and chicken. Set aside.

4

When the pineapple mixture is done, remove the pan from the heat and transfer the mixture to another medium bowl. Stir in cilantro, lime zest, 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.

5

Heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Cook until the chicken is golden-brown and cooked through, 5-7 min per side. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**)

6

Divide the sweet potato wedges and jerk chicken between plates. Spoon the pineapple salsa over the chicken and squeeze over a lime wedge, if desired.