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Caribbean Jerk Quorn Meatless Fillets with Rice

A sliced Quorn Fillet topped with glaze atop a bed of rice with beans and peppers with two wedges of lime on the side.

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.

Serves 4

25 mins

A Little Effort

182 cals
(Per serving)


Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets


Excellent source of protein



  • 6 Quorn Quorn Meatless Fillets OR Quorn Meatless Vegan Fillets - defrosted
  • 2 tbsp coconut oil
  • ½ tsp chili powder
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 2 tbsp brown sugar
  • 7/8 cup pineapple juice
  • 3 tbsp mango chutney
  • Rice and beans, if desired


  1. Pre-heat the oven to 400°F.
  2. 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.
  3. Add the pineapple juice and mango chutney, bring to a boil and then reduce to a simmer for 20 minutes or until thickened.
  4. Pour the sauce created onto the Quorn Meatless Fillets, ensuring the fillets are evenly coated
  5. 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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