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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