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Jamaican Chicken, Quinoa with Pineapple Salsa & Lime

A vibrant and flavorful dish combining spiced Jamaican Chicken, Quinoa Pineapple Salsa and Lime.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 Degrees Celcius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil a cooking pot of water.

What you'll need

Olive oil | Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Baking tray | Strainer | Bowl

Cooking Instructions


Step 5 : Prep the Salsa

Finely chop onion and a jalapeno (spicy), Drain the pineapple and cut it into small cubes, similar in size to the chopped tomato. Combine in a bowl, add finely chopped coriander leaves. Squeeze the juice of half a lemon over the salsa, and season with salt and black pepper. Mix well.

280 ml Water
80 g White Quinoa
320 g Chicken Breast
7 g Garlic
3 g Thyme
2 g Smoked Paprika
1 g Cinnamon Powder
4 g Chinese 5 Spice
85 g Lime
20 g Jalapeno Peppers
7 g Coriander Leaves
140 g Fresh Tomato
110 g Fresh Lemon
237 g Pineapple
100 g Red Onion



Step 1 : Cook the Quinoa

Wash the quinoa under running water. After rinsing, bring a pot of water to a boil, add a pinch of salt, and add the quinoa. Lower the heat to a simmer and cook uncovered for 15-20 minutes

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Marinate the Chicken

Place the chicken breasts in a baking dish. To the chicken, add the garlic, lime juice, dry spices, chopped thyme, and season with salt and black pepper. Drizzle olive oil over the chicken and use your hands to ensure the chicken is evenly coated with the marinade.

Step 2 : Prep the Ingredients

Begin by peeling and finely chopping the garlic. Strip the leaves from the thyme stems and finely chop them as well. Cut a lime in half and squeeze its juice into a mixing bowl.

Step 4 : Roast the Chicken

Preheat your oven and lightly oil an oven-proof dish. Transfer the marinated chicken into this dish, spreading them out evenly. Bake for 15-20 minutes, or until the chicken is thoroughly cooked and juices run clear when pierced with a knife.

Step 6 : Serve and Enjoy!

Spoon a bed of fluffy coriander quinoa onto plates, top with baked chicken, and add the fresh salsa and lime wedge on the side.


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