Easy Jerk Chicken Burger
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A juicy, flavour-packed jerk-spiced chicken burger teamed with caramelised pineapple and a zesty carrot-rocket salad. Sweet, smoky and fresh, the perfect easy weeknight burger.
5 mins
20 mins
25 mins
| 2 | Chicken breasts | |
| 2 tbsp | BBQ sauce | |
| 4 tsp | Jerk seasoning spices | |
| 2 | Burger buns | |
| 2 | Tinned pineapple rings | |
| 1 | Medium carrot, grated | |
| 2 cups | Rocket (arugula) | |
| 1 tbsp | Lime juice | |
| 1 tbsp | Olive oil | |
| 1 tbsp | Vinegar of choice | |
| To taste | Salt and ground pepper | |
| 20 sprays | Spray cooking oil |
Season the chicken breasts with jerk seasoning, salt, pepper, and the BBQ sauce.
Heat a little oil in a pan over low–medium heat to prevent the BBQ sauce from burning. Pan-fry the chicken for around 20 minutes, flipping halfway, until fully cooked through.
While the chicken cooks, prepare the salad by mixing the grated carrot, rocket, vinegar, olive oil and a squeeze of lime juice.
Add the pineapple rings to the pan during the final 2–3 minutes of cooking, browning them on both sides.
Toast the burger buns. Layer the pineapple, then the chicken, then the carrot-rocket salad. Add extra BBQ sauce or low fat mayonnaise (optional) if you like. Serve immediately.
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