Jerk BBQ Chicken & Pineapple Salsa

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, drain the pineapple slices, reserving the juice. Heat a large frying pan over a high heat. Add the pineapple and cook until lightly charred, 2-3 minutes each side. Remove from the pan and finely chop. Transfer to a medium bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the broccolini and cook until softened, 5-6 minutes. TIP: Add a dash of water to help the broccolini cook evenly. Transfer to a bowl. Add a squeeze of lemon juice, a good pinch of lemon zest and season with salt and pepper. Cover to keep warm. TIP: Leave out the lemon if you have fussy eaters!

In a small bowl, mix the BBQ sauce, a squeeze of lemon juice, 1 tbs reserved pineapple juice and water (for the sauce). Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Move the chicken to one side of the pan, add the BBQ sauce mixture and heat until bubbling and slightly thickened, 1 minute. Turn the chicken to coat in the sauce.