Caribbean Chicken & Coconut Rice

In a medium bowl, combine the mild Caribbean jerk seasoning, salt (for the chicken) and a drizzle of olive oil. Add the chicken and toss to coat. Set aside.

In a medium saucepan, add the coconut milk, water and salt (for the rice) and bring to the boil. Add the basmati rice, stir, then cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, heat a large frying pan over a high heat. Cook the pineapple, tossing occasionally, until lightly charred, 2-3 minutes. Transfer to a large bowl, then add the cherry tomatoes, baby spinach, reserved pineapple juice and a drizzle of olive oil to the charred pineapple. Season to taste, mix well and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside. TIP: Don't worry if the spice blend chars a little in the pan – this adds to the flavour!