Jerk Chicken with Charred Pineapple
A jerk rub stirred in a bowl rather than blitzed in a blender, with pineapple going dark and jammy in the gaps between the thighs.
Why it works
Allspice, thyme and scotch bonnet are the backbone of jerk, and a rub built on grated aromatics gets there without a blender to wash. Pineapple has enough sugar to caramelise in twelve minutes and enough acid to season the chicken as its juices run into the drawer. Rice and peas goes on the hob first and cooks itself while the basket runs, and the cabbage only needs scrunching with lime to turn into a slaw.
Method
- Boil the kettle and heat the air fryer to 200°C (400°F). Put the rinsed rice, kidney beans, coconut milk, thyme, salt and boiling water in a pan, bring back to the boil, then clamp on a lid and cook on the lowest heat for 10 minutes. Leave it covered off the heat until you serve.
- Stir the allspice, thyme, cinnamon, nutmeg, scotch bonnet, spring onions, garlic, ginger, soy sauce, honey, lime juice, oil and salt together in a bowl into a thick, dark, spoonable paste.
- Open the thighs out flat on the board so they are an even thickness, add them to the bowl and work the rub in by hand. Wash your hands afterwards; the scotch bonnet lingers. Lay the chicken in the basket in one layer and tuck the pineapple into the gaps.
- Air fry for 12 minutes, turning chicken and pineapple at 7 minutes. The chicken is ready when the rub has dried to a near-black crust and the juices run clear — 74°C (165°F) on a probe. The pineapple should be blistered and slumping.
- While the basket runs, toss the cabbage and carrot in a large bowl with the oil, lime juice and salt, scrunching with your hands until the cabbage slackens.
- Fork the rice and beans loose and spoon onto four plates. Add the chicken and pineapple with everything left in the basket, pile the slaw alongside, tear the coriander over and add lime wedges.
For the toddler
Scotch bonnet cannot be toned down, so theirs has to be cooked apart. At step 3, before the rub is worked in, set aside a thigh and two pineapple pieces, rub them with plain oil and cook them in a foil parcel alongside. The rub carries honey, which is not for a baby under one, and maple syrup stands in if you want a mild version. Shred the chicken, chop the pineapple small and crush the beans.
How the toddler notes workChef’s notes
Half a habanero or a hot red chilli if scotch bonnet is hard to find. Mango chars the same way.
The rub keeps a week in a jar — make it ahead and this is a 17-minute dinner. Two 250 g pouches of microwave rice, stirred through the drained beans, instead of the pan.
Fried plantain, hot pepper sauce, and a wedge of hard dough bread for the last of the juices.
Chop the cold chicken and pineapple through the slaw. Keeps 3 days chilled.