Jerk Chicken And Pineapple Traybake

Serving: 632 g

Ingredients

• chicken thigh180 g
• pineapple120 g
• bell pepper90 g
• onion70 g
• sweet potato160 g
• olive oil12 g

Recipe steps

1. Rub the chicken thighs with jerk spices and a little olive oil.
2. Heat oven to 210 C. Scatter cubed sweet potato, pepper and onion on a sheet pan and toss with oil; roast 15 minutes.
3. Add the chicken and pineapple chunks to the pan.
4. Roast a further 20 minutes until the chicken is cooked and the edges caramelise.

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