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 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, heat a large frying pan over a high heat. Add the pineapple slices (reserve the juice!) 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, 3-5 minutes. 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, pineapple juice (1 tbs) 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). TIP: The chicken is cooked when it is no longer pink inside. Move the chicken to one side of the pan and add the BBQ sauce mixture and heat until bubbling and slightly thickened, 1 minute. Turn the chicken to coat in the sauce.