Jerk chicken and pineapple fried rice
Smoky jerk chicken, sweet pineapple, peppers and beans tossed through rice. A 20-minute weeknight win.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken breast fillets400 g
- Jerk seasoning paste50 g
- Basmati rice300 g
- Pineapple chunks in juice (tin)1 tin
- Peppers1 pepper
- Red kidney beans (tin)1 tin
- Spring onions1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cook the rice following the pack instructions and spread it out on a plate to cool, or use cold leftover rice.300 g basmati rice
- Cut the chicken into bite-size pieces and toss in the jerk paste. Heat a tablespoon of oil in a wok or large frying pan over a medium-high heat and fry for 6 to 8 minutes, until charred in places and cooked through.400 g chicken breast fillets50 g jerk seasoning paste
- Chop the pepper and drain the pineapple. Add them and cook for 3 minutes.1 tin pineapple chunks in juice1 pepper
- Add the rice and the drained kidney beans and fry over a high heat for 4 minutes until piping hot. Finish with sliced spring onions.1 tin red kidney beans1 bunch spring onions
Let the pineapple catch in the hot pan before the rice goes in. Caramelised pineapple and jerk are made for each other.
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