Caribbean-style jerk chicken traybake

1 sweet potato (approx. 300g) 
1 pepper  
1 x small can pineapple chunks in juice 
1 lime
4 chicken thigh fillets 
2 x 5ml spoons jerk seasoning  
Spray oil 

Optional - garnish 
2 spring onions 
25g coriander  
50g low fat Greek-style yogurt  

Chopping board x2, sharp knife, juicer, sieve, large roasting tray, measuring spoons, small frying pan, heat-resistant spoon.

1.Pre-heat the oven to 200°C or gas mark 5.

2. Prepare the ingredients:

• peel and slice the sweet potato into wedges;
• deseed and slice the pepper;
• juice the lime;
• drain the pineapple chunks;
• remove any fat from the chicken thighs, thoroughly washing and drying hands after touching the raw meat;
• remove the end of the spring onions and slice into rings;
• roughly chop the coriander, if using.

3. Place the sweet potatoes and peppers into a large roasting tray, then lay the chicken thighs on top. 

4. Pour over half the lime juice.

5. Spray the vegetables and chicken with oil and sprinkle over the jerk seasoning.

6. Bake for around 30-35 minutes, until the chicken is cooked and the vegetables are soft.

7. Pour over the remaining lime juice.

8. When there are around 5 minutes of the cooking time remaining, spray a small frying pan with oil, add the pineapple and cook for a few minutes on each side until charred. 

9. Serve with a scattering of spring onions, the chargrilled pineapple and a spoonful of yogurt. Garnish with chopped coriander.

• Sweet potatoes are in season from October to March. When selecting sweet potatoes, they should be firm, with smooth, unblemished skin and no holes or nicks. Sweet potatoes perish more quickly than potatoes and are best kept in a cool, dark, dry place for no more than a week. Avoid placing them in the fridge as the cold affects the flavour.
• Turn up the flavour: Try using fresh mango slices or sautéed plantains as an alternative to the pineapple chunks.
• Vary your protein: Why not try this recipe using prawns or white fish? 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

This recipe was adapted from a recipe for Caribbean-style jerk chicken traybake, kindly donated by Marks and Spencer.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to lactose, use a lactose-free alternative yogurt. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?