• 4 chicken breasts
  • 4 teaspoons Schwartz Jamaican jerk herb and spice blend
  • 1 teaspoon Schwartz coriander leaf
  • 1 tablespoon olive oil, plus 1 teaspoon for the salsa
  • 1 lemon, juice only
  • 2 tablespoons light soy sauce
  • 1 tablespoon honey
  • 432g tin pineapple chunks, drained and diced
  • ½ red pepper, deseeded and diced
  • ½ red onion, peeled and finely diced


  1. 1 Preheat the oven to 220°C, fan 200°C, gas mark 7. Score the flesh of the chicken with a sharp knife and place in a shallow dish.
  2. 2 Mix together the jerk herb and spice blend, coriander leaf, 1 tablespoon of the olive oil, ½ of the lemon juice, soy sauce and honey in a small bowl or jug.
  3. 3 Pour this over the chicken, then cover and leave to marinade for at least 30 minutes in the fridge.
  4. 4 Meanwhile, prepare the salsa by mixing the diced pineapple, pepper, onion, remaining lemon juice and olive oil together in a bowl.
  5. 5 Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.
  6. 6 Serve the chicken with the salsa. For a more filling meal, serve with some cooked rice.

Nutritional Details

Each serving provides
  • Energy 1038kj 248kcal 12%
  • Fat 5.1g 7%
  • Saturates 0.9g 5%
  • Sugars 19.5g 22%
  • Salt 1.6g 27%

% of the Reference Intakes

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