JERK CHICKEN PINEAPPLE AND MANGO SALAD

Preparation time: 30 mins (plus overnight marinade if desired)

Cook time: 10 minutes

Ingredients:

• Salsa
• 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

 Salad:

• 120g of rocket or chosen leafy green
• 20g of fennel

Chicken:

• 60g of Fuego Jerk Rub (Mild Marinade)
• 1 kg boneless chicken thighs 

Method:

• Salsa:
• Combine all ingredients in a bowl and refrigerate until ready to serve.
• Salad:
• 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.
• On a medium-high grill cook chicken until browned and juices run clear, 10 to 15 minutes.
• Assemble with salad and salsa, serve and enjoy!