Introduction
Get ready to tantalize your taste buds with a spicy and flavorful chicken sandwich that combines the vibrant heat of Scotch bonnet chili with the sweet tang of pineapple. This recipe not only highlights the rich flavors of jerk seasoning but also features a refreshing slaw that perfectly balances the dish. Ideal for a quick and delicious meal, this chicken-and-pineapple creation is sure to impress family and friends alike.
Detailed Ingredients with measures
1 fresh Scotch bonnet or red chilli
1 x 150g skinless chicken breast
1 heaped teaspoon jerk seasoning, plus extra for sprinkling
Olive oil
1 x 220g tin of pineapple rings in juice
Red wine vinegar
1 carrot
¼ of a white cabbage (150g)
2 heaped tablespoons natural yoghurt
2 large soft buns
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Serves 2
Enjoy making this delightful chicken sandwich that is perfect for any occasion. Packed with flavor and easy to prepare, it promises to be a hit at your next meal!
Detailed Directions and Instructions
Prepare the Scotch Bonnet
Halve, deseed, and finely slice the Scotch bonnet chilli. Place it in a sieve and run cold water over it to start softening the kick.
Heat the Pan
Put a griddle or large non-stick frying pan on a high heat.
Prepare the Chicken
Carefully cut the chicken breast in half through the middle to give you two thin flat pieces, stabbing it a few times with the knife – this will help the flavour to penetrate. Toss them with the jerk seasoning and 1 tablespoon of olive oil until well coated.
Cook the Chicken and Pineapple
Cook the chicken in the hot pan for 5 minutes, turning halfway. Char the pineapple rings alongside, reserving the juice.
Mix the Sauce
Put the pineapple juice and chilli in a bowl and mix with a small pinch of sea salt and 1 tablespoon of red wine vinegar.
Prepare the Slaw
Scrub the carrot, then coarsely grate with the cabbage. Mix the veg with the yoghurt and a splash of liquor from the chilli, then season to perfection to make a slaw.
Toast the Buns
Stack the chicken and pineapple on one side of the pan, then halve and quickly toast the buns.
Assemble the Sandwich
Halve the cooked chicken and layer up in the buns with the slaw, pineapple, a little pickled chilli (it’s hot!), and an extra sprinkling of jerk seasoning. Pat, squeeze, and enjoy.
Notes
Adjusting Heat Level
Be cautious with the amount of chilli used; the Scotch bonnet can be very spicy. If you prefer a milder flavor, consider reducing the amount of chilli or omitting it entirely.
Storage Suggestions
Leftover slaw can be stored in an airtight container in the refrigerator for up to two days.
Flavor Enhancements
You can add additional toppings such as avocado or sliced tomatoes for extra flavor and texture.
Cooking Equipment
Ensure your griddle or frying pan is properly preheated for a good sear on the chicken and pineapple.
Cook techniques
Preparing Scotch Bonnet Chilli
Halve, deseed, and finely slice the Scotch bonnet chilli. To reduce the heat, place it in a sieve and run cold water over it.
Butterflying Chicken Breast
Carefully cut the chicken breast in half through the middle to create two thinner pieces. Make several shallow cuts on the surface to help marinate the chicken evenly.
Tossing with Jerk Seasoning
Coat the chicken with jerk seasoning and olive oil for enhanced flavor. Ensure the chicken is well covered.
Griddling Chicken and Pineapple
Cook the seasoned chicken in a hot griddle or non-stick frying pan for about 5 minutes, turning halfway. Char the pineapple rings at the same time for added sweetness.
Making Pineapple Chilli Sauce
Mix pineapple juice and finely chopped chilli with a pinch of salt and red wine vinegar in a bowl for a tangy sauce.
Creating Slaw
Grate the carrot and cabbage coarsely, then combine them with natural yoghurt and a splash of chilli liquor. Season to taste.
Toasting Buns
Halve the buns and quickly toast them in the pan until golden brown.
Assembling the Dish
Layer cooked chicken, pineapple, slaw, and pickled chilli in the toasted buns, finishing with a sprinkle of jerk seasoning before serving.
FAQ
Can I use other types of chicken besides chicken breast?
Yes, you can use thighs or even shredded rotisserie chicken if preferred, but cooking times may vary.
What can I substitute for jerk seasoning?
You can use a mix of allspice, thyme, cinnamon, and cayenne pepper for a homemade jerk seasoning alternative.
How do I reduce the heat from the Scotch bonnet?
Running cold water over the sliced chilli helps to lessen its heat. Additionally, remove the seeds and membranes before using.
Is there a vegetarian option for this recipe?
Yes, you can replace the chicken with grilled tofu or tempeh and use the same jerk seasoning.
Can I prepare the slaw in advance?
Yes, the slaw can be made a few hours ahead of time and stored in the refrigerator until serving.
Conclusion
This vibrant chicken and pineapple dish brings together the heat of Scotch bonnet chillies, the sweetness of pineapple, and the zest of jerk seasoning, creating a delightful fusion of flavors. The creamy slaw adds a refreshing crunch to the soft buns, making each bite a harmonious blend of taste and texture. This recipe is not only satisfying but also a fun way to explore Caribbean-inspired cuisine.
More recipes suggestions and combination
Chicken Tacos with Spicy Slaw
Use the same marinated chicken but serve in taco shells with a spicy cabbage and carrot slaw. Add avocado for creaminess.
Grilled Pineapple Salsa
Chop grilled pineapple, mix with diced red onion, cilantro, and a splash of lime juice for a refreshing salsa to top grilled fish or chicken.
Vegetarian Jerk Tofu Sandwich
Replace chicken with marinated jerk-seasoned tofu and follow the same method. Serve with the slaw and grilled pineapple.
Jerk Chicken Salad Bowl
Combine sliced jerk chicken with mixed greens, cherry tomatoes, and the yogurt slaw for a hearty salad. Drizzle with extra pineapple juice for dressing.
Spicy Pineapple Chicken Skewers
Cut chicken and pineapple into cubes, marinate in jerk seasoning, then skewer and grill for an exciting appetizer or main dish.
