Ingredients

  • Allspice berries 1 tbsp
  • Nutmeg ¼ tsp
  • SpinneysFOOD Whole Black Peppercorns 1 tsp
  • SpinneysFOOD Dried Thyme 2 tsp
  • SpinneysFOOD Chilli Powder 1 tsp
  • SpinneysFOOD Fine Cinnamon 1 tsp
  • Smoked paprika 1 tbsp
  • SpinneysFOOD Fine Grain White Sugar 1 tbsp
  • SpinneysFOOD Fine Sea Salt 1 tbsp
  • Garlic powder 1 tsp
  • SpinneysFOOD Fine Ginger 2 tsp
  • Chicken breasts 4, skin removed
  • SpinneysFOOD All-Purpose Flour 50g
  • SpinneysFOOD Bottled Drinking Water 100ml
  • Breadcrumbs 200g, dried
  • Mayonnaise 4 tbsp
  • SpinneysFOOD Burger Buns 4
  • Coleslaw mix 200g
  • Fresh pineapple 200g
  • SpinneysFOOD Fresh Coriander A handful

Nutrition (Per serving)

  • Calories 766
  • Fat 18.1g
  • Saturates 3g
  • Protein 49.6g
  • Carbs 100g
  • Sugars 8.8g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Jerk chicken burgers with pineapple slaw

American 20 Mins Prep · 20 Mins Cook


  1. To make the spice mix, place all the ingredients in a spice grinder and grind until fine. Set aside. 
  2. Preheat the oven to 180°C, gas mark 4. 
  3. Place the chicken breasts between two sheets of cling film and flatten them using a frying pan.
  4. Place the flour and water in a bowl and mix to form a paste. Place the breadcrumbs in another bowl.
  5. Season the chicken with the jerk spice mix then dip into the flour paste followed by the breadcrumbs. Place on a baking sheet. Roast the chicken pieces for 20 minutes or until golden and crispy. Remove from the oven and sprinkle with more jerk seasoning.
  6. To make the slaw, place the coleslaw in a bowl. Slice the pineapple into thin strips. Chop the coriander. Add both to the slaw and mix.
  7. Slice the burger buns. Spread the mayonnaise on the bottom halves of the buns then top with the chicken and slaw. Replace the tops of the buns and serve immediately.