HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJerk Chicken Burger And Charred Pineapple
Jerk Chicken Burger and Charred Pineapple

Jerk Chicken Burger and Charred Pineapple

with Green Onion Aioli and Sweet Potato Wedges

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Mild Caribbean Jerk spice is such a party for your mouth that we had to step up every element of this lively dish. From the delicious caramelized pineapple to the oven-baked sweet potato wedges, each colourful bite is a delight!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

2 unit

Artisan Bun


190 g


340 g

Sweet Potato

1 tbsp

Jerk Spice Blend

1 unit


80 g

Roma Tomato

2 unit

Green Onion

¼ cup


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

7 g


Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4142 kJ
Calories990 kcal
Fat47 g
Saturated Fat7 g
Carbohydrate93 g
Sugar21 g
Dietary Fiber10 g
Protein49 g
Cholesterol150 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/4-inch thick wedges.Toss sweet potatoes, 1 tsp Jerk Spice Blend and 1 tbsp oil (dbl both for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Bake in middle of oven, stirring halfway through cooking, until golden-brown, 22-24 min.


While sweet potatoes roast, cut tomato into 1/4-inch slices. Thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges. Pick cilantro leaves from stems, then finely chop stems. Keep leaves and stems separate. Cut pineapple into 1/2-inch slices.


Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast – parallel to the cutting board – leaving 1-inch intact on the other end. Open up chicken like a book. Sprinkle over remaining Jerk Spice Blend, then season with salt and pepper. Set aside.


Heat a large non-stick pan over high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pineapple. Season with salt and pepper. Cook, stirring occasionally, until lightly browned, 4-5 min. Remove pan from heat and transfer pineapple to a plate. Set aside.


Return the same pan to medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then chicken. Cook, until golden-brown and cooked through, 5-7 min per side.** Meanwhile, stir together mayo, lime zest, cilantro stems, green onions and 2 tsp lime juice (dbl for 4 ppl) in a small bowl. Season with salt and pepper.


Split buns in half and arrange them on another baking sheet, cut-side up. Toast buns in top of oven, until golden-brown, 2-3 min. Spread 1 tbsp aioli over each top bun. Top bottom buns with chicken, pineapple, tomato, cilantro leaves and top buns. Serve with sweet potato wedges and remaining aioli for dipping. Squeeze over a lime wedge, if desired.