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Jerk Chicken with Grilled Pineapple Salsa

4 Chicken Breast
6 Pineapples ring
2 Green chili
2 tbsp Lime juice
½ cup 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
  1. Place all marinade ingredients (A) for the jerk seasoning into blender and pulse until smooth.
  2. Marinade chicken for 3-4 hours.
  3. Grill each side for about 1 minute and place chicken into an oven at 160’C until cooked.
  4. 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.
  5. Place chicken on a serving plate and garnish with pineapple salsa.

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