Ingredients:
| 4 | Chicken Breast |
| 6 | Pineapples ring |
| 2 | Green chili |
| 2 tbsp | Lime juice |
| ½ cup | Coriander |
Coriander
| ¼ cup | Vinegar |
| 1 ½ tbsp | Brown Sugar |
| 1 | Jalapeno, in bottle |
| 1 | Red small onion |
| 2 tbsp | Fresh thyme leaves |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tsp | SERI-AJI® Fried Rice Mix (Chicken) |
| 1 tbsp | Olive oil |
| 2 tsp | All spice |
| 2 | Cinnamon |
| 2 tbsp | Fresh ginger |
| ¼ cup | Coriander |
| 1 tbsp | Coriander |
Method
- Place all marinade ingredients (A) for the jerk seasoning into blender and pulse until smooth.
- Marinade chicken for 3-4 hours.
- Grill each side for about 1 minute and place chicken into an oven at 160’C until cooked.
- Prepare pineapple salsa by grilling the pineapple rings and green chili for 2-3 minutes on each side. Chop into bite size and toss coriander leaves and lime juice.
- Place chicken on a serving plate and garnish with pineapple salsa.
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