Jamaican Jerk Chicken with Pineapple Salsa

Marinade:
4 chicken breasts
1 tbs olive oil
Juice of ½ lemon
4 tsp Schwartz Perfect Shake Jamaican Jerk Special Blend
2 tbs light soy sauce
1 tbs honey

Salsa:
425g tin pineapple chunks, diced
½ red pepper, diced
½ red onion, finely diced
Juice of ½ lemon
1 tsp Schwartz Coriander Leaf
1 tsp olive oil
Schwartz Sea Salt and Black Pepper to season

STEP 1

Pre-heat the oven to 220°C, 425°F, Gas Mark 7.



STEP 2

Score the flesh of the chicken and place in a shallow dish.



STEP 3

Mix together the remaining marinade ingredients and pour over the chicken. Cover and refrigerate. Leave to marinade for at least 30 minutes.



STEP 4

Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.



STEP 5

Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.



STEP 6

Serve the chicken with the salsa and rice.