Caribbean Chicken & Coconut Rice

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Add the chicken and turn to coat. Set aside.

In a medium saucepan, add the coconut milk, water and a pinch of salt and bring to the boil. Add the basmati rice, stir, 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 slices, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a plate and roughly chop. In a second medium bowl, combine the charred pineapple, cucumber, mint, chilli and the reserved pineapple juice (2 1/2 tbs for 2 people / 1/3 cup for 4 people). Season to taste and set aside.

TIP: Some like it hot but if you don't, just hold back on the chilli.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken 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!