Grilled Pineapple Jerk Chicken Thighs
Serves 5 to 8
1 pkg (about 1kg) boneless, skinless chicken thighs
1/2 cup Longo’s Jerk Grilling and Basting Sauce
1 fresh cored pineapple, sliced
1 bunch green onions
1 pkg (400g) Longo’s Kitchen Cooked Farro and Black Rice
Longo’s Extra Virgin Olive Oil
Salt and pepper
- •Place chicken in shallow dish; add jerk sauce and 1/4 tsp each salt and pepper. Turn chicken to coat well. Let stand for 10 minutes.
- •Lightly spray pineapple slices and green onions with Longo’s Canola Cooking Spray and grill over preheated medium-high grill, turning once, for about 5 minutes. Remove to cutting board. Place chicken thighs on grill, turning once, for about 12 minutes or until no longer pink inside and juices run clear.
- •Heat farro and rice per package directions. Chop pineapple slices and green onions and stir into farro and rice with 1 tbsp Longo’s Extra Virgin Olive Oil and 1/4 tsp each salt and pepper. Top with chicken thighs to serve.
- •Sprinkle with fresh sliced green onions, if desired, for an added fresh onion flavour.
- Protein 41g
- Fibre 3g
- Fat 14g
- Sugar 11g
- Carbs 57g
- Sodium 490mg