Caribbean Chicken Schnitzel & Pineapple Salsa

• Drain pineapple. Finely chop cucumber and tomato. • Heat a large frying pan over a high heat. Add pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly. • Roughly chop charred pineapple.

• Cut chicken thigh into 2cm strips. • In a shallow bowl, combine the plain flour, mild Caribbean jerk seasoning, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Wipe out frying pan and return to medium-high heat with enough olive oil to coat the base of the pan. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine cucumber, tomato, pineapple and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.