Jamaican Jerk Chicken

1 tbs olive oil
1 onion, chopped
4 boneless, skinless chicken breasts
1 packet Schwartz Flavourful Jamaican Jerk Chicken Recipe Mix
1 green pepper, diced
3 tbs tomato purée
75ml (3fl oz) water
425g tin pineapple chunks in natural juice

STEP 1

Heat the olive oil in a deep frying pan and fry the onion gently for 1-2 minutes.



STEP 2

Add the chicken and cook for 2-3 minutes on each side.



STEP 3

Sprinkle in the packet contents and add the rest of the ingredients including the pineapple juice, but reserving the pineapple

chunks. Bring to the boil, stirring.



STEP 4

Cover the pan, turn down the heat and simmer gently for 15 minutes, addng the pineapple chunks for the last 5 minutes. Ensure the chicken is piping hot and cooked through before serving.



Vegetarian Suggestions:

Simply replace the chicken breasts with meat-free chicken-style steaks or strips.

Jamaican Jerk Sweet Potato & Butternut Squash - Try replacing the chicken with a tin of drained chickpeas and a combination of diced sweet potato and butternut squash. Follow the instructions above but increase the water to 125ml (4fl oz) and increase the final cooking time to 25 minutes, or until the potatoes and squash are cooked through and tender.