Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
4 unit(s)
Bamboo Skewers
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Garlic Clove
1 unit(s)
Lime
1 tin(s)
Pineapple Rings
160 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
1 sachet(s)
Smoky Base Paste
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
120 grams
Coleslaw Mix
75 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning). Boil a full kettle.
Halve the pepper and discard the core and seeds. Chop into 3cm chunks and pop into a medium bowl. Peel and grate the garlic (or use a garlic press) and add to the pepper bowl.
Quarter the lime. Grate the cheese. Set aside.
Remove the pineapple from the tin and cut into small chunks and pop into another medium bowl. Put to one side for now.
Cut the chicken breasts into 3cm chunks and add to the pepper bowl.
Add the Caribbean style jerk, smoky base paste and a drizzle of oil. Season with salt and pepper and mix together well.
Thread the chicken and pepper pieces onto the skewers (2 per person). Transfer the skewers to a lightly oiled baking tray.
Roast the skewers on the middle shelf of your oven until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
Stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a large frying pan on medium-high heat (no oil).
Once hot, add the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until the liquid has reduced a bit, 3-4 mins.
Once reduced, stir in the creme fraiche and simmer for a further minute.
Remove from the heat and stir in the cheese until melted. Season with pepper.
Once cooked, stir in the macaroni then cover to keep warm.
Add the slaw mix to the pineapple bowl.
Squeeze in some lime juice, add the olive oil and sugar for the dressing (see pantry for both amounts), season with salt and pepper and mix together.
When everything's ready, transfer the chicken skewers to your serving plates.
Serve the macaroni cheese (reheat first if needed) and pineapple slaw on the side as well as any remaining lime wedges for squeezing over the chicken.
Enjoy!