Caribbean Chicken & Coconut Rice

Reserve 2 tbs of pineapple juice, then drain the pineapple slices (see ingredients) and roughly chop. Roughly chop the tomato and baby spinach leaves.

While the rice is cooking, heat a large frying pan over a high heat. Cook the pineapple until lightly charred, 2-3 minutes. Transfer to a medium bowl. Add the cherry tomatoes, baby spinach, reserved pineapple juice and a drizzle of olive oil. Toss to combine, then season to taste.

In a medium bowl, combine the mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt. Add the chicken thigh, turning to coat.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, turning occasionally, until golden and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.