Caribbean Chicken & Creamy Cos Salad
with Charred Pineapple Salsa
Fire up the grill for this Caribbean-inspired feast! Juicy, spice-rubbed chicken is flame-kissed to perfection, paired with a refreshing creamy cos lettuce salad. A sweet, smokey charred pineapple salsa adds a tropical twist, balancing the heat with bursts of caramelised goodness. This BBQ delight brings island vibes to your plate with every bite!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 head
cos lettuce
1
avocado
½
Fresh Chilli (Optional)
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
chicken thigh
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. • Roughly chop cos lettuce. • Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice fresh chilli (if using!). • Drain pineapple slices.
• In a medium bowl, combine mild Caribbean jerk seasoning and a generous drizzle of olive oil. • Add chicken thigh and turn to coat. Set aside.
• When the BBQ is hot, grill pineapple until charred, 2-4 minutes each side.
No BBQ? Heat a large frying pan over a high heat. Cook pineapple until lightly charred, 2-3 minutes each side.
• Add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes. Transfer to a plate, then drizzle with the honey.
TIP: Chicken is cooked through when it's no longer pink inside. No BBQ? Return large frying pan to medium-high heat with a drizzle of olive oil. Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes.
• Meanwhile, roughly chop pineapple. • In a second medium bowl, combine pineappple, avocado, chilli and a drizzle of white wine vinegar and olive oil. Season to taste. • In a large bowl, combine cos lettuce, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
• Thinly slice chicken. • Divide creamy cos salad between bowls. • Top with charred pineapple salsa and Caribbean chicken to serve. Enjoy!