Pacific-Style Chicken Burger

• Meanwhile, reserve some pineapple juice (1 tbs for 2 people / 2 tbs for 4 people) and drain pineapple slices (see ingredients). • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, mild Caribbean jerk seasoning and a drizzle of olive oil. Toss to coat.

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer to a plate.

• Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, add reserved pineapple juice and the butter, turning chicken to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, combine spinach & rocket mix and a drizzle of vinegar and olive oil. Season to taste.