Name: Jerk Chicken Burrito with Coconut Rice and Beans and Chargrilled Pineapple Salsa
Cook time: 14100 s
Total time: 14100 s
Ingredients: For the Jerk Chicken Marinade:; boneless, skin on chicken thighs; Juice from oranges; shallot, chopped; medium scallions, chopped; fresh or dried thyme; knob of ginger; garlic cloves; salt; cinnamon; ground allspice; ground white pepper; nutmeg; brown sugar; soy sauce; scotch bonnet chilli or habanero; For the Coconut Rice and Beans:; olive oil; garlic, minced; onion powder; sweet paprika; ground black pepper; oregano; dried thyme; white pepper; salt; medium onion, diced; long grain rice, washed; coconut milk; red kidney beans, drained and rinsed

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The guy behind Dan’s Food for Thought.
I spent a good chunk of my life working in kitchens before moving away from hospitality into another industry. But my love for cooking and food never really went anywhere.
One day, my partner said, “Why don’t you start a social media account to share your food ideas?”
So I did — and I’m glad I listened.
I started creating food content a few years ago and got hooked straight away. I’ve always loved getting creative in the kitchen, and that’s where my love for sandwiches really took off.
 There’s something about building a sandwich — playing around with different flavours and textures — that never gets old.
Now I spend my time coming up with new ideas, turning them into recipes, and sharing them to inspire more people to cook.
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DAN'S FOOD FOR THOUGHT

Jerk Chicken Burrito with Coconut Rice and Beans and Chargrilled Pineapple Salsa

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