Jerk Chicken Pineapple and Mango Salad

Try BBQ School's delicious Jerk Chicken Pineapple and Mango Salad. Great for those hot summer evenings.

Serves: 2

Wine Match: Burns & Fuller Chardonnay

Preparation time: 30 mins (plus overnight marinade if desired)

Cook time: 10 minutes

Ingredients:

Salsa:

• 2 cups chopped mango
• 2 cups chopped pineapple
• 1 cup diced red bell pepper
• 2/3 cup diced scallions
• ¼ cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 2 tbsp rice wine vinegar
• 1 tsp honey
• 4 tsp olive oil

Salad:

• 120g of rocket or chosen leafy green
• 20g of fennel

Chicken:

• 60g of Jammin' JeRk Mild Marinade
• 1 kg boneless chicken thighs

Method:

1. Salsa : Combine all ingredients in a bowl and refrigerate until ready to serve.
2. Salad: Wash rocket, drain and put aside. In a separate bowl – shave fennel into thin slices. Toss the rocket and fennel with a drizzling of olive oil.
3. Chicken: Put chicken in a large bowl and using your hands rub in the marinade. Leave for 20 minutes or overnight in the refrigerator.
4. On a medium-high grill cook chicken until browned and juices run clear, 10 to 15 minutes.
5. Assemble with salad and salsa, serve and enjoy!

Recipe supplied by BBQ School.

Visit https://www.bbqschool.com.au/ to discover more great BBQ recipes, tips and the details of all their classes run in Sydney, Brisbane and Melbourne.