Caribbean Chicken & Wholemeal Couscous Bowl

• Boil the kettle. Drain pineapple slices. • Return frying pan to high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Transfer to a chopping board, then roughly chop. • While the pineapple is cooking, thinly slice capsicum. Roughly chop baby spinach leaves.

• In a medium bowl, combine charred pineapple, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum until tender, 4-5 minutes. • Meanwhile, combine wholemeal couscous, the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and a good pinch of salt in a medium heatproof bowl. Immediately cover with a plate and leave for 5 minutes. • Fluff up couscous with a fork. Stir through cooked capsicum. Season to taste.

• While the couscous is cooking, combine mild Caribbean jerk seasoning, a drizzle of olive oil and pinch of salt and pepper in a second medium bowl. Add chicken tenderloins, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • Remove pan from heat, then add caramelised onion chutney. Turn chicken to coat.

TIP: Cooking the beef in batches over a high heat helps it stay tender.