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Jerk Chicken Burger and Charred Pineapple
with Green Onion Aioli and Sweet Potato Wedges
Mild Caribbean Jerk spice is such a party for your mouth that we had to step up every element of this lively dish. From the delicious caramelized pineapple to the oven-baked sweet potato wedges, each colourful bite is a delight!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 unit
Artisan Bun
(Contains Wheat)
190 g
Pineapple
340 g
Sweet Potato
1 tbsp
Jerk Spice Blend
1 unit
Lime
80 g
Tomato
2 unit
Green Onion
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
7 g
Cilantro
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/4-inch thick wedges.Toss sweet potatoes, 1 tsp Jerk Spice Blend and 1 tbsp oil (dbl both for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Bake in middle of oven, stirring halfway through cooking, until golden-brown, 22-24 min.
While sweet potatoes roast, cut tomato into 1/4-inch slices. Thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges. Pick cilantro leaves from stems, then finely chop stems. Keep leaves and stems separate. Cut pineapple into 1/2-inch slices.
Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast – parallel to the cutting board – leaving 1-inch intact on the other end. Open up chicken like a book. Sprinkle over remaining Jerk Spice Blend, then season with salt and pepper. Set aside.
Heat a large non-stick pan over high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pineapple. Season with salt and pepper. Cook, stirring occasionally, until lightly browned, 4-5 min. Remove pan from heat and transfer pineapple to a plate. Set aside.
Return the same pan to medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then chicken. Cook, until golden-brown and cooked through, 5-7 min per side.** Meanwhile, stir together mayo, lime zest, cilantro stems, green onions and 2 tsp lime juice (dbl for 4 ppl) in a small bowl. Season with salt and pepper.
Split buns in half and arrange them on another baking sheet, cut-side up. Toast buns in top of oven, until golden-brown, 2-3 min. Spread 1 tbsp aioli over each top bun. Top bottom buns with chicken, pineapple, tomato, cilantro leaves and top buns. Serve with sweet potato wedges and remaining aioli for dipping. Squeeze over a lime wedge, if desired.
