Ingredients
90g Jamaica Sun Caribbean Honey; 55ml fresh lemon juice; 2 tsp freshly grated lemon peel; 1 ripe mango, skinned and diced; 1 small onion, chopped in quarters; Tropical Sun West Indian Whole Hot Pepper s (optional; beware: these peppers are very hot so only use if you like it hot!); roughly chopped and seeded ; 2 tsp paprika; 30ml olive oil; 1 tsp Tropical Sun Garlic Salt; ½ tsp ground cinnamon; ½ tsp Tropical Sun Ground Black Pepper; ½ tsp Tropical Sun Ground Pimento; 4 boneless, skinless chicken breasts, pounded.
Preparation
Preheat oven to 190°C. In a small bowl, mix honey, lemon juice and lemon peel . Blend well. Set aside ¼ cup of the mixture. Add mango to the remaining mixture in the bowl and coat. Refrigerate until required. In a food processor, combine honey-lemon mixture, onion, hot pepper, paprika, 15ml oil, garlic salt, cinnamon, pepper and allspice. Blend until all onion and hot pepper are finley minced. Coat mixture evenly over both sides of the chicken breasts. Spread remaining oil in a pan and then arrange chicken in the pan. Cover with foil and bake in the oven for 25-30 minutes or until cooked through.
Jerk Burgers Topped with
Caribbean Honey & Pineapple Chutney
Serves 4
Ingredients
15ml olive oil; 1 ripe pineapple, skinned and chopped; 120g Jamaica Sun Caribbean Honey; 55ml red wine vinegar; 1 tbsp orange peel, grated; 1 tbsp ginger, grated; ¼ tsp Tropical Sun Ground Pimento; ½ large red capsicum, diced; 500g minced beef; 2 tsp Jamaica Sun Jamaican Jerk Seasoning; ½ tsp Tropical Sun Ground Black Pepper; 4 buns; garnish: lettuce leaves, tomato slices and onion slices.
Preparation Making the Chutney : In a saucepan, heat oil over high heat. Add pineapple and onion and cook for 5 minutes while stirring occasionally. Lower to medium heat and add honey, vinegar, orange peel, ginger and pimento. Continue to cook for 10 minutes while stirring occasionally. Add capsicum and cook for a further 10 minutes. Turn off heat and allow to cool. Making the Burgers : Set the grill to high. In a medium bowl, combine beef, ½ cup of the honey pineapple chutney, jerk seasoning and pepper. Shape into 4 patties. Make a little hollow in the middle of each burger to stop them from getting too thick in the middle while they cook. Place the burgers in a grill pan and cook them under the grill for 5 minutes. Remove the pan from the grill, flip the burgers with some tongs and then cook under the grill for a further 5 minutes. Toast the buns. Remove the burgers from under the grill. Put the burgers in the bun and garnish with lettuce leaves, tomato slices and onion slices. Top with a spoonful of honey pineapple chutney and enjoy!
