Caribbean Pulled Pork Bowl

While the rice is cooking, drain the pineapple slices. Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly.

While the pineapple is charring, roughly chop the cucumber, tomato and coriander. Zest the lime to get a generous pinch and cut into wedges. Finely chop the garlic (or use a garlic press). Thinly slice the long green chilli (see ingredient list). Roughly chop the charred pineapple.

To a medium bowl, add the tomato, cucumber, pineapple, lime zest and 1/2 the coriander. Add a generous squeeze of lime juice and a drizzle of olive oil. Toss to coat and season to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Add the pulled pork and stir until heated through, 2 minutes. Add the water (for the pork) and combine.