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Ingredientes
- 2 x Chicken breasts, skin on
- 1 sm Jar jerk seasoning Extra virgin olive oil for basting
- 1 lrg Pineapple
- 1 x Red pepper, deseeded
- 1 sm Cucumber, peeled and deseeded A sprig of fresh thyme
- 2 x Passion fruit
- 1 pch sea salt
- 1 pch freshly grnd black pepper
- 1 Tbsp. Demerara sugar
- 1 Tbsp. Extra virgin olive oil
- 1/2 x Lime, juice of
Direcciones
- 1 Score the chicken breasts skin-side up and smother liberally with the jerk seasoning, ensuring you get into the scored cuts as well. Leave to marinate for up to three hrs - the longer you leave them, the better the flavour.
- 2 Cut the pineapple in half lengthways, cut out the flesh and reserve. You should be left with two hollowed out halves of pineapple.
- 3 Chop the pineapple flesh, pepper and cucumber into bite-sized pcs and place in a bowl. Strip the leaves off the thyme sprig, add in to the salad and mix through. Pack each pineapple half high with salad.
- 4 Place the marinated chicken breasts on warm coals or possibly on a warm grill and cook for 5-7 min on each side or possibly till cooked through. Baste occasionally with extra virgin olive oil to add in to the charred flavour.
- 5 For the Dressing: Scoop out the pulp of the passion fruit into a bowl.
- Add in the salt, pepper, sugar, extra virgin olive oil and lime juice, and mix thoroughly.
- 6 By now the chicken breasts should be cooked. Take them off the coals and cold slightly. Slice on the diagonal into 4-5 pcs and lay a breast over each pineapple half. Spoon over the passion fruit dressing and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 626g | |
| Calories 760 | |
| Calories from Fat 359 | 47% |
| Total Fat 40.09g | 50% |
| Saturated Fat 9.34g | 37% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 352mg | 15% |
| Potassium 1196mg | 34% |
| Total Carbs 38.93g | 10% |
| Dietary Fiber 8.0g | 27% |
| Sugars 27.76g | 19% |
| Protein 60.94g | 98% |
