Sweet and spicy with a kick, these tangy Jerk Quorn Meatless Fillets flavoured with chili, cinnamon and ground ginger will wake up your taste buds with a splash of Caribbean sunshine. Served on a bed of rice and peas with a wedge of lime. An absolutely divine meal idea.
Heat the coconut oil in a heavy based pan, add the chili powder, cinnamon and ginger and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for another 30 seconds.
Add the pineapple juice and mango chutney, bring to a boil and then reduce to a simmer for 20 minutes or until thickened.
Pour the sauce created onto the Quorn Meatless Fillets, ensuring the fillets are evenly coated
Place on a baking tray and bake on the middle shelf of the pre-heated oven for 10-12 minutes. Cut the fillets in to 5-6 slices and serve with rice and beans.
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