Jerk Chicken & Pineapple in a Bun

This is a Jamie Oliver Recipe I found whilst I was looking for a tasty barbecue dinner option but I didn’t want a beef burger which I find too heavy – I used boneless chicken thighs (I tend to buy these from Waitrose because they do them in a big 1kg container so plenty for a friends and family gathering. I think chicken thighs are much juicier than breast meat. If you can season & marinate the day before, it helps the flavour work into the meat. A delicious, easy & super tasty dinner.

Copper Blossom (non-alcoholic cocktail)

Paired with Copper Blossom, this zesty, gingery zing spritz is refreshing partner you need for this spicy fruity barbecue dish..

You’ll Need

For the Chicken & Pineapple (serves 6)

1Kg Chicken Thighs – it’s usually about 8-9 thighs
3 tablespoons Jerk Seasoning
2 tablespoons Olive Oil
Salt to season your Chicken
432g tin Pineapple Slices
¾ tsp salt

Accompaniments

1/2 small Red Cabbage (you can also use carrot/white cabbage or a mix of all)
4 tablespoons Greek Yoghurt
1 Red Onion
2 Fresh Red Chilli
3 tablespoons Red Wine Vinegar
6 Brioche Buns

Making & Pairing

How to Make It

1. Marinate the Chicken

Season the Chicken with salt and pepper. Put the Chicken in a bowl and mix in well the jerk season with some oil to mix. cover and leave to marinate in the fridge – ideally for a couple of hours or overnight.

2. Slice the Veg

Slice the cabbage finely, season & Mix with the yoghurt. Add 1/2 teaspoon of the jerk seasoning into the yoghurt. Set to one side.
Slice finely the red onion and red chilli. Mix with the red wine vinegar and set to one side.

3. Cook the Chicken

Either cook the chicken on a hot barbecue, grill or pan fry. I often bash them flat between 2 bits of cling film prior to cooking so that they are flatter and more even to cook. I also check they are thoroughly cooked 74 degrees centrigrade before serving – I use a thermometer and check the thickest bits.
I like to barbecue my pineapple or char in a frying pan.

4. Serve & Pair

I tend to toast the inside of the brioche just lightly on the barbecue. Add your cabbage coleslaw mix, some of the pickled chilli, onion, a chicken thigh or two (for the greedy ones) and top with the pineapple slice. Pair with the Copper Blossom Spritz.

Serve with

A chilled long glass of Copper Blossom.

This dish pairs beautifully with Copper Blossom – a fresh zingy spritz with Orange Cinchona and orange spiced ginger ale.

The Orange adds a fruity note to match the pineapple slice
Ginger & Orange give a citrusy, warming bite to match the Jerk Chicken
The Bitter finish is refreshing against the spice

It’s a great example of how non-alcoholic cocktails can pair with food just as thoughtfully as wine – without overpowering the dish.

ENJOY

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DRINKS KITCHEN

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