Jerk Caribbean Chicken Burger with grilled pineapple & mango salsa
Serves 2 - Prep time: 10 min - Cook time: 20 min
Ingredients: 2 chicken breasts 2 tbsp of Jerk seasoning (Dunn’s River) 2 brioche buns (any buns will work), sliced in half 1 tomato sliced 2 rings of pineapple 1 cup of mango - diced 1 red chilli Zest of one lime 2 tsp of Mayonnaise (I used an harissa mayo) 1 tsp coconut oil
Method: Take the chicken breasts, place in a plastic bag and give a little bash with a rolling pin. Don’t be too harsh, you don’t want a completely flattened breast, it just needs to be thinned out a little, which will help quicken the cooking time, and then coat each breast with the Jerk seasoning. Heat the coconut oil in a large flat based pan on a medium heat.
Add in the chicken. Once nicely coloured on one side, flip them over. In the same pan, add the pineapple slices. After 15 min check the chicken, if the juices are running clear, that means they are cooked. Take them out and pop aside. When the pineapple has gained a delicious brown coating, remove them from the pan also and pop aside with the chicken. In the pan, add the four halves of the brioche buns to lightly toast. Once toasted remove from the pan.
Mango Salsa Take the diced mango, chilli, lime and mix together. Inside the burger I packed tomatoes, grilled pineapple and a chilli mango salsa. Now build your burger. In my photo you can see how I layered mine, but please feel free to freestyle it how you wish.
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