Jerk Chicken with Sweet potato wedges and grilled pineapple
Grilled Caribbean sunshine on a plate , find the marinade recipe on cranble.com
20 - 30
minutes
25 - 30
minutes
4
servingsIngredients
- 1 small handful of Coriander (Roughly Chopped)
- 8 Chicken Thighs
- 4 tbsp of Cranble Jerk Paste
- 4 Sweet Potato
- 1 Glug of Olive Oil (for cooking)
- 1 Pineapple (peeled and cored)
Method
- Pop your chicken into a mixing bowl and add your Cranble Jerk marinade and set aside
- Meanwhile, chop your sweet potatoes into wedges and mix with salt and pepper and a glug of olive oil and cut your pineapple into half moon shapes
- Pre-heat your oven to 200C/Gas 6 and pop your chicken and sweet potatoes into a roasting tin and drizzle with a little oil to loosen, get the tray in the oven and cook for 30/35 minutes
- Get a frying pan nice and hot, dust your pineapple with brown sugar and pop into your pan, you're looking to create a nice glaze, turn your pineapple in the liquid and make sure they're all coated, now cover with chopped coriander and serve your chicken, sweet potato wedges and pineapple all in a big bowl and let people get involved
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