Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Jerk spiced chicken in a bun
Save recipe

Jerk spiced chicken in a bun

Creamy slaw, charred pineapple & pickled scotch bonnet chilli

Jerk spiced chicken in a bun
Save recipe

15 mins
Not Too Tricky

serves 2

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

7 Ways

7 Ways

By Jamie Oliver

Ingredients

1 fresh Scotch bonnet or red chilli

1 x 150g skinless chicken breast

1 heaped teaspoon jerk seasoning, plus extra for sprinkling

olive oil

1 x 220g tin of pineapple rings in juice

red wine vinegar

1 carrot

¼ of a white cabbage (150g)

2 heaped tablespoons natural yoghurt

2 large soft buns

Method

  1. Halve, deseed and finely slice the Scotch bonnet chilli, place it in a sieve and run cold water over it to start softening the kick.
  2. Put a griddle or large non-stick frying pan on a high heat.
  3. Carefully cut the chicken breast in half through the middle to give you two thin flat pieces, stabbing it a few times with the knife – this will help the flavour to penetrate. Toss them with the jerk seasoning and 1 tablespoon of olive oil until well coated.
  4. Cook the chicken in the hot pan for 5 minutes, turning halfway. Char the pineapple rings alongside, reserving the juice.
  5. Put the pineapple juice and chilli in a bowl and mix with a small pinch of sea salt and 1 tablespoon of red wine vinegar.
  6. Scrub the carrot, then coarsely grate with the cabbage. Mix the veg with the yoghurt and a splash of liquor from the chilli, then season to perfection to make a slaw.
  7. Stack the chicken and pineapple on one side of the pan, then halve and quickly toast the buns.
  8. Halve the cooked chicken and layer up in the buns with the slaw, pineapple, a little pickled chilli (it’s hot!), and an extra sprinkling of jerk seasoning. Pat, squeeze and enjoy.

Tags

Recipes you may like

related features