Jerk Chicken Pineapple and Mango Salad

By  Milly Lambert

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




  • 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


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


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



  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 to discover more great BBQ recipes, tips and the details of all their classes run in Sydney, Brisbane and Melbourne.


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