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Jerk Chicken Thigh Burger and Charred Pineapple
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Jerk Chicken Thigh Burger and Charred Pineapple

Jerk Chicken Thigh Burger and Charred Pineapple

with Green Onion Aioli and Sweet Potato Wedges

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!

Tags:
Quick Prep
Allergens:
Soy
Wheat
Milk
Egg
Mustard

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

4 unit

Chicken Thighs

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

190 g

Pineapple

340 g

Sweet Potato

1 tbsp

Jerk Spice Blend

1 unit

Lime

80 g

Tomato

2 unit

Green Onion

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories950 kcal
Fat48 g
Saturated Fat8 g
Carbohydrate94 g
Sugar21 g
Dietary Fiber11 g
Protein39 g
Cholesterol155 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Paper Towel
Large Non-Stick Pan
Small Bowl

Instructions

Bake sweet potato wedges
1

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

Finish prep
2

While sweet potato wedges roast, cut tomato into 1/4-inch slices. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Keep leaves and stems separate. Cut pineapple into 1/2-inch pieces.

Prep chicken
3

Pat chicken dry with paper towels. Sprinkle remaining Jerk Spice Blend over both sides, then season with salt and pepper.

Caramelize pineapple
4

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. Carefully wipe pan clean.

Cook chicken and make aioli
5

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.** While chicken cooks, add mayo, lime zest, green onions and 2 tsp lime juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve
6

Halve buns, then arrange them on another baking sheet, cut-side up. Toast buns in the top of the oven, until golden-brown, 2-3 min. Spread 1 tbsp aioli over each top bun. Top bottom buns with chicken, pineapple, tomatoes and top buns. Divide burgers and sweet potato wedges between plates. Serve remaining aioli on the side, for dipping. Squeeze over a lime wedge, if desired.