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Jamaican Style Crispy Jerk Chicken Goujons

Jamaican Style Crispy Jerk Chicken Goujons

Sharing Dish | with Charred Pineapple Salsa Dip
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
388 kcal
Protein
: 
38.3g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Mustard
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

1 tin(s)

Pineapple Rings

1 bunch(es)

Coriander

32 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt

Energy (kJ)1625 kJ
Energy (kcal)388 kcal
Fat12.8 g
of which saturates2.7 g
Carbohydrate33.1 g
of which sugars9.5 g
Dietary Fibre2.4 g
Protein38.3 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Whisk
•Medium Bowl
•Baking Paper
•Large Frying Pan

Instructions

To Start
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Season the chicken with salt and pepper, then cut each breast into 2cm wide strips. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Bread the Chicken
2

a) Crack the egg (see pantry for amount) into a medium bowl and whisk. 

b) Pop the breadcrumbs and Caribbean style jerk into another bowl, then season with salt (see pantry for amount) and pepper.

c) Dip each piece of chicken into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray.

Time to Bake
3

a) Drizzle the chicken goujons with a little oil, then bake on the top shelf of the oven until slightly golden and cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Prep the Pineapple
4

a) While the chicken goujons bake, remove the pineapple from the tin (keep the juice for later) and cut into 0.5cm chunks.

b) Roughly chop the coriander (stalks and all).

Make the Pineapple Salsa
5

a) Heat a large frying pan on high heat (no oil).

b) Once hot, add the pineapple chunks to the pan, turning a few times until starting to char, 3-4 mins. 

c) Lower the heat to medium and add in the pineapple juice. Simmer until thickened, 1 min.

d) Add three quarters of the coriander, then remove from the heat.

Finish and Serve
6

a) Once the chicken goujons are baked, pop them onto your serving plate, drizzle over the mayo, then sprinkle over the remaining coriander.

b) Serve your chicken goujons with your charred pineapple salsa on the side for dipping.

Enjoy!

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