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Jerk Chicken & Pineapple Salsa on Everything Seasoning Flatbreads

OVERALL time: 75 mins

Jerk Chicken & Pineapple Salsa on Everything Seasoning Flatbreads

Bring a taste of the tropics to your table with these Jerk Chicken & Pineapple Salsa Flatbreads. Juicy, spiced chicken paired with a zesty pineapple salsa is served on warm flatbreads and finished with a sprinkle of our bold Everything Seasoning. A quick, flavour-packed meal that’s perfect for sharing!

jerk chicken |
flatbread |
salsa |

Choose measurements conversions

Number of servings

ingredients

For the jerk chicken
  • 700 g Free-range chicken thighs, deboned & skinless
  • 30 ml Olive oil
  • 30 ml Cape Herb and Spice Caribbean Jerk
For the pineapple salsa
  • 1 Medium pineapple, diced
  • 1 Small red onion, finely diced
  • 2 Medium tomatoes, finely diced
  • 30 ml Fresh coriander, roughly chopped
  • 15 ml Cape Herb and Spice Caribbean Jerk
  • 1 Juice of lime
For the flatbreads
  • 330 g Double cream plain yoghurt
  • 200 g Self-raising flour, plus extra for rolling out
  • 20 ml Cape Herb and Spice Everything Seasoning
To serve
  • 125 ml Double cream plain yoghurt
  • Lime wedges
For cooking
  • Olive oil

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 30 mins | COOKING TIME: 45 mins

For the chicken:

Preheat air fryer to 200˚C. 

Place the chicken in a bowl and drizzle with olive oil. 

Season with Cape Herb & Spice Caribbean Jerk Seasoning.

Toss to coat well. 

Transfer half the chicken to the air fryer.

Cook in a single layer, giving the chicken enough room not to steam / sweat. 

Cook for 8-12 minutes depending on the thickness of your thighs.

Repeat with the remaining chicken and set aside to rest before slicing.

For the salsa:

Combine all the ingredients in a medium sized bowl. 

Season with Cape Herb & Spice Caribbean Jerk Seasoning.

Set aside until serving. 

For the flatbread:

Combine yoghurt, flour and Cape Herb & Spice Everything Seasoning Sprinkle in a bowl.

Mix well until a dough forms.

Place on a lightly floured surface and knead until it comes together. 

Divide the dough into 4, and then each quarter into 4 again. 

Gently roll into balls and then press and stretch each ball into a flatbread. 

Place a little olive oil in a bowl and brush the flatbreads with olive oil on both sides. 

Preheat the air fryer to 200˚C.

Gently place a few flatbreads into the air fryer basket. 

Air fry for 6-7 minutes, rotating half way through until deeply golden.

To assemble:

Swish a little yoghurt onto each warm flatbread.

Top with Jerk chicken and then finish with a generous helping of salsa.

Serve straight away and enjoy! 

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/

Choose measurements conversions

ingredients

For the jerk chicken
  • 700 g Free-range chicken thighs, deboned & skinless
  • 30 ml Olive oil
  • 30 ml Cape Herb and Spice Caribbean Jerk
For the pineapple salsa
  • 1 Medium pineapple, diced
  • 1 Small red onion, finely diced
  • 2 Medium tomatoes, finely diced
  • 30 ml Fresh coriander, roughly chopped
  • 15 ml Cape Herb and Spice Caribbean Jerk
  • 1 Juice of lime
For the flatbreads
  • 330 g Double cream plain yoghurt
  • 200 g Self-raising flour, plus extra for rolling out
  • 20 ml Cape Herb and Spice Everything Seasoning
To serve
  • 125 ml Double cream plain yoghurt
  • Lime wedges
For cooking
  • Olive oil

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 30 mins | COOKING TIME: 45 mins

For the chicken:

Preheat air fryer to 200˚C. 

Place the chicken in a bowl and drizzle with olive oil. 

Season with Cape Herb & Spice Caribbean Jerk Seasoning.

Toss to coat well. 

Transfer half the chicken to the air fryer.

Cook in a single layer, giving the chicken enough room not to steam / sweat. 

Cook for 8-12 minutes depending on the thickness of your thighs.

Repeat with the remaining chicken and set aside to rest before slicing.

For the salsa:

Combine all the ingredients in a medium sized bowl. 

Season with Cape Herb & Spice Caribbean Jerk Seasoning.

Set aside until serving. 

For the flatbread:

Combine yoghurt, flour and Cape Herb & Spice Everything Seasoning Sprinkle in a bowl.

Mix well until a dough forms.

Place on a lightly floured surface and knead until it comes together. 

Divide the dough into 4, and then each quarter into 4 again. 

Gently roll into balls and then press and stretch each ball into a flatbread. 

Place a little olive oil in a bowl and brush the flatbreads with olive oil on both sides. 

Preheat the air fryer to 200˚C.

Gently place a few flatbreads into the air fryer basket. 

Air fry for 6-7 minutes, rotating half way through until deeply golden.

To assemble:

Swish a little yoghurt onto each warm flatbread.

Top with Jerk chicken and then finish with a generous helping of salsa.

Serve straight away and enjoy! 

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/

Gallery

Products used in this recipe

Caribbean Jerk

Caribbean Jerk
Everything Seasoning

Everything Seasoning