Caribbean Chicken Strips & Coconut Sauce
with Charred Pineapple Slaw & Crushed Peanuts
Eat the tropical rainbow tonight with this vibrant collection of veggies and chicken strips cooked in our mild Caribbean jerk seasoning. We’re keeping those beach vibes going by adding a charred pineapple slaw, coconut sauce and a hint of nutty peanuts.
This recipe is under 650kcal per serving and under 30g 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 bag
baby spinach leaves
1 bag
coriander
1
carrot
½ tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
chicken breast strips
½ packet
coconut milk
1 bag
Shredded Cabbage Mix
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby spinach leaves. Grate the carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients).
• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Transfer pineapple to the chopping board, then roughly chop. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken breast strips, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, then add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar, then simmer, until slightly thickened, 3-4 minutes. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, charred pineapple, a splash of reserved pineapple juice, and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide pineapple-spinach slaw between bowls. Top with Caribbean chicken strips and creamy coconut sauce. • Garnish with crushed peanuts and tear over coriander to serve. Enjoy!