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5 minutes

Cooking Time:
30 minutes


• 2 tbsp allspice
• 1 tbsp cinnamon
• 1 tbsp nutmeg
• 2 tbsp raw runny honey
• 2 tbsp mixed herbs
• 2 - 3 small chillies, seeds removed and roughly chopped
• 1/2 small red onion
• 2 spring onions
• 1 tbsp cider vinegar
• 1 tbsp soy sauce
• 1 small thumb ginger, grated
• 1 can Del Monte Gold® Pineapple chunks, drained
• 8 chicken thighs, skin on
• 200g brown rice
• 400ml coconut milk
• 2 tsp allspice
• Pinch of salt
• 2 spring onions, thinly sliced


1)First, make the jerk marinade. Place all the jerk chicken ingredients, with the exception of the Del Monte Gold® pineapple and chicken, in a food processor and blitz to form a smooth paste. Add 6 chunks of Del Monte Gold® pineapple (reserving the rest of the can for the rice), and blitz again until smooth. 2)Preheat the oven to 200C/gas 6. Score the skin of the chicken thighs and place in an ovenproof dish. Pour over the marinade and massage into the chicken. Cover and place in the fridge for 1 hour. 3)Once marinated, uncover and place the chicken in the oven. Bake for 25 - 30 minutes until the chicken is cooked through and the skin is crisp. 4)Whilst the chicken is cooking, make the rice. Rinse the rice and place in a large pan. Add the coconut milk, allspice and salt in the pan along with 300ml of water. Bring the pan to the boil then reduce the heat to a gentle simmer. Cook for 25 minutes until the majority of the liquid has been absorbed. Remove from the heat, place on the lid and allow to absorb the last of the liquid. 5)When the rice is ready, use a fork the break up the grains. Stir through the rest of the Del Monte Gold® pineapple chunks and sliced spring onions. Serve alongside the chicken.

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