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Caribbean Jerk Quorn Fillets Recipe with Rice

caribbean jerk quorn fillets recipe with rice vegetarian recipe

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, this delicious dish is perfect for summer evenings.

Serves 4

30 mins

A Little Effort

186 cals
(Per serving)


A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 6 Quorn Fillets, defrosted
  • 2 tbsp oil
  • ½ tsp hot chilli powder
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 2 tbsp brown sugar
  • 200ml pineapple juice
  • 3 tbsp mango chutney


  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6
  2. 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
  3. Add the pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 20 minutes or until thickened
  4. Pour the Jerk Sauce on to the Quorn 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 on a bed of rice, with kidney beans, spring onions and a dash of lime

Caribbean Jerk Quorn Fillets Recipe with Rice

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The nation has spoken


3 out of 5 stars


4 out of 5 stars

Easy to make but please describe what the mixture is supposed to look like after adding the sugar and what thickness it should be after simmering.

emeka eze

5 out of 5 stars

ThisRice dish for good reason is one of all I feel up to


5 out of 5 stars

Definitely doesn't make enough for 6 fillets, seeing the reviews on this I doubled the ingredients and it was fine. Tastes amazing, making again tonight!


4 out of 5 stars

Really nice but not enough for 6 fillets. I used 4 and it was a bit sparse. Nice flavour though. Would make again.


5 out of 5 stars

Amazing recipe however mine took longer to thicken and wouldn't have covered 6 pieces. 2 at the max

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