Serves: Preparation time: 30 mins (plus overnight marinade if desired)
Cook time: 10 minutes
2 cups chopped mango
2 cups chopped pineapple
1 cup diced red bell pepper
⅔ cup diced scallions
¼ cup chopped fresh cilantro
2 tbsp fresh lime juice
2 tbsp rice wine vinegar
1 tsp honey
4 tsp olive oil
120g of rocket or chosen leafy green
20g of fennel
60g of Jammin' JeRk Mild Marinade
1 kg boneless chicken thighs
Salsa : 1. Combine all ingredients in a bowl and refrigerate until ready to serve.
Salad: 1. Wash rocket, drain and put aside. In a separate bowl – shave fennel into thin slices. Toss the rocket and fennel with a drizzling of olive oil.
Chicken : Put chicken in a large bowl and using your hands rub in the marinade. Leave for 20 minutes or overnight in the refrigerator. 2. On a medium-high grill cook chicken until browned and juices run clear, 10 to 15 minutes. 3. Assemble with salad and salsa, serve and enjoy!
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