Caribbean Chicken & Coconut Rice

In a medium bowl, combine the chicken thigh, mild Caribbean jerk seasoning, salt (for the chicken) and a drizzle of olive oil. Toss to coat. Set aside.

In a medium saucepan, add the coconut milk, water and salt (for the rice) 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. Add the pineapple and cook until lightly blackened, 2-3 minutes. Transfer to a plate. Return the frying pan to a high heat. Add the sweetcorn and cook until charred, 4-5 minutes. Transfer to a medium bowl and add the chilli (if using), tomato, cucumber, mint, reserved pineapple juice and 2 tsp olive oil. Season to taste with salt and pepper, mix well and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until golden and cooked through, 10-14 minutes.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!