Sweet and spicy with a kick, these tangy Jerk Quorn Fillets flavoured with chilli, 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 oil in a heavy based pan, add the chilli, cinnamon and ginger and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for a further 30 seconds
Add the pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 20 minutes or until thickened
Pour the Jerk Sauce on to the Quorn 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 on a bed of rice, with kidney beans, spring onions and a dash of lime