caribbean, chicken, ginger, lettuce, mango, peanuts, pineapple, Dinner, Easy and Quick, Lunch, Party, Salads, Snacks, Crista A. Rubio, Hero
1 head Iceberg Lettuce, cut in ½, or Butter Lettuce
8 oz. Ground Chicken
1 1/2 tbsp. Jerk Seasoning
⅓ cup Pineapple, diced
¼ cup Mango, diced
¼ cup Yellow onions, diced
⅓ cup Orange Marmalade
Juice of 1 Lime
1 tsp. Ginger, freshly grated
¼ tsp. Salt
Mint leaves, for garnish
Cilantro, chopped & whole leaves for garnish
Grate the fresh ginger and prep the fruits for the filling. Dices should be about ¼ inch.
In a large frying pan pan add the butter, orange marmalade, lime juice, salt and ginger. Simmer for about 3 minutes, stirring frequently
Add onion, and cilantro to marmalade mixture. Cook on medium heat until onions start to soften, again stirring frequently.
Add pineapple, mango, and cilantro. Continue cooking on low while stirring frequently just until the fruits start to soften, but be careful not to let them soften too much. When finished remove from heat and set aside.
In a separate pan add coconut oil, chicken, and jerk seasoning.
Cook on medium-high heat just until chicken is no longer pink.
Combine chicken and marmalade into the pan and fold the ingredients together
Peel off 1-2 layers of lettuce and fill with mix.
Top with crushed peanuts and fresh cilantro as desired.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.