Jerk-style chicken & pineapple skewers

Name: Jerk-style chicken & pineapple skewers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 6 chicken thigh fillets (about 540g); 95 g Jerk Paste; 225 g pack pineapple chunks; 1 green pepper, deseeded and cut into 3cm pieces; ½ tbsp sunflower oil; 1 red onion, finely diced; 400 g can black beans, drained and rinsed; 250 g pack microwave brown basmati rice; 28 g pack coriander, leaves and stalks separated; 2 tbsp coconut milk; 2 limes

4 out of 5 stars(2) Rate this recipe

High protein

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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6 chicken thigh fillets (about 540g)
95g Jerk Paste
225g pack pineapple chunks
1 green pepper, deseeded and cut into 3cm pieces
½ tbsp sunflower oil
1 red onion, finely diced
400g can black beans, drained and rinsed
250g pack microwave brown basmati rice
½ x 28g pack coriander, leaves and stalks separated
2 tbsp coconut milk
2 limes

Preheat the oven to 180?C, gas mark 4. Cut the chicken thigh fillets into large chunks, then toss in a bowl with the jerk paste. Thread onto skewers, alternating with chunks of pineapple and pieces of green pepper.
Cook the skewers in the oven for 10-15 minutes until thoroughly cooked, the juices run clear and there is no pink meat, then transfer to a medium-hot barbecue or preheated griddle pan for 2-3 minutes on each side.
Meanwhile, heat the oil in a pan and fry the onion over a medium-high heat for 5-6 minutes until just golden. Add the beans, rice and chopped coriander stalks, frying for 2 minutes until heated through. Stir in the coconut milk and the zest and juice of 1 lime; season and heat through. Serve with the chicken and pineapple skewers, the coriander leaves and the remaining lime cut into wedges.