Recipes

Grilled Pineapple Jerk Chicken Thighs

:10 min

:40 min

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

Pantry Items

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.

Tip

•Sprinkle with fresh sliced green onions, if desired, for an added fresh onion flavour.

Per serving (1/6th recipe): 520 calories