Solo: Jerk Chicken with Pineapple and Avo Salsa

Every Week We Deliver Everything You Need To Cook Amazing Meals

Solo: Jerk Chicken with Pineapple and Avo Salsa

Taste of the Caribbean in this sweet spiced jerk chicken recipe with garlic rice and pineapple and avo salad.

Ingredients to serve 1

  • 1 x Chicken Breasts - cut into cubes
  • 1 tbsp x Cornflour
  • 62.5ml x DD Jerk Sauce
  • ½ clove x Garlic - chopped
  • ¼ x Cauliflower - grated/chopped
  • ¼ x Cucumber - medium dice
  • 1 x Pineapple Rings - chopped
  • ½ x Avocado - halved, pip removed, peeled, diced
  • ¼ x Red Onion - diced
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”.

Washing Instruction

Wash your hands, cauliflower and cucumber well.

Gino's Tip

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers.

Step 1 - Cucumber and Pineapple Salsa

Mix your diced cucumber, chopped pineapple, diced avocado and diced red onion in a medium mixing bowl, season with salt and pepper and drizzle with generous amounts of olive oil. Your olive oil will also aid in reducing browning on your avocado while you cook your garlic rice and jerk chicken.

Step 2 - Garlic Rice

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and proceed to fry your garlic for 1 minute, then add your grated/chopped cauliflower, with a dash of water and cook, stirring readily for 5-6 minutes until tender. Season to taste with salt and pepper.

Step 3 - Jerk Chicken

Season your chicken cubes with salt and pepper then proceed to coat your cubes with cornflour. Heat a large frying pan over med-high heat, add a shallow layer of sunflower oil and once your oil is hot crisp your chicken cubes for 4-5 minutes until crispy and tender. Be sure not to overcrowd your pan, as this will reduce the heat in your pan and cause your cornflour to absorb oil and loosen from your chicken - batch frying is best or less is more. Once your chicken has been crisped, place your cubes on a paper towel, decant your oil, give your pan a quick wipe add your DailyDish Jerk Sauce and cook for 1-2 minutes until slightly sticky then add your crispy chicken back to the pan to coat in your sauce.

To Serve

Divide your garlic rice amongst your servings, top with your jerk chicken and cucumber and pineapple salsa.