Method

Pulled Jerk Chicken

1. Put the chicken breasts into a baking dish and score them, so they’ll hold the marinade better. Now place the shallots, ginger, garlic, brown sugar, Scotch bonnet pepper, cinnamon, black pepper, allspice, thyme, cumin, soy sauce, olive oil, scallion and lime juice into a blender and mix it until smooth.
2. Pour the marinade onto the chicken and leave for an hour at least. Now bake the chicken 15-20 minutes in a preheated oven (180°C) or air fryer. Let the chicken cool down for about 10 minutes, then pull the meat apart using 2 forks.

Pineapple Coleslaw

1. Cut the pineapple into small cubes and put into a large bowl. Finely slice the red and white cabbage and grate the carrot. Add these to the pineapple.
2. Chop the coriander and slice the green part of the scallions into rings. Add these to the coleslaw. We won’t use the white part of the scallions for this recipe.
3. Now make the dressing by mixing the mayonnaise with the buttermilk, sugar, lemon juice, parsley, black pepper and salt. Pour the dressing over the coleslaw and mix well.

Loaded Fries

1. Melt the butter into a saucepan and add the flour. Mix well. Now add the milk, grated Cheddar cheese and bring to a simmer while constantly stirring. When you have a smooth sauce, add the paprika, cayenne and salt & pepper to taste.
2. Fry the Lamb Weston Stealth Fries in hot oil (180°C) until golden and crispy (as per pack instructions).
3. Add the cheese sauce on top of the fries and sprinkle over the pulled chicken. Serve the Caribbean loaded Stealth fries with a serving of coleslaw on the side.