Date posted: 07/05/2024

Caribbean style jerk chicken and plantain burger

Juicy jerk marinated chicken, topped with caramelised plantain, charred pineapple, nestled between a toasted bun.

  • Serves 1
  • Timing: 30 mins
Votes: 0 Average: 0


Chicken thighs, skinless and boneless 250g
Caribbean jerk marinade 100ml
Plantain banana, sliced 60g
Everyday Favourites mayonnaise 250ml
Everyday Favourites pineapple slices 57g
Brioche burger bun 1
Fancy leaf lettuce 1


  1. Place the chicken thighs in a large bowl and fully coat in the jerk marinade. Leave to rest in the fridge until ready for cooking.
  2. Heat oil in a skillet and cook the chicken thighs for 1 minute each side to brown, place skillet in the oven for chicken to cook through thoroughly.
  3. Peel and slice the plantain into thick coins and add to a hot pan of oil, cook until golden brown on each side.
  4. While the chicken and plantain are cooking combine some jerk marinade with mayonnaise to make your sauce.
  5. Take a ring of pineapple and char in a pan.
  6. Slice your bun and heat in the pan or under a grill, then top the bottom bun with your jerk marinade.
  7. Then layer on some lettuce and top with some plantain, slice the chicken thigh and place that on top with your pineapple ring, add more jerk mayonnaise to the top bun and complete your burger.
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