Jerk Tofu & Coconut Rice

Slice the chicken thighs in half. In a medium bowl, add the chicken thigh, mild Caribbean jerk spice blend, salt (for the chicken) and a drizzle of olive oil and toss to coat the chicken. Set aside.

In a medium saucepan, add the coconut milk, water (see ingredients list) 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. Simmer for 15 minutes, or until the rice is tender and the liquid has absorbed. Season with pepper and stir through the baby spinach leaves until wilted.

While the rice is cooking, heat a medium frying pan over a high heat. Add the pineapple slices and cook for 2-3 minutes on each side, or until lightly blackened. Remove from the pan and roughly chop. Transfer to a medium bowl and add the Roma tomato, cucumber, long red chilli (if using), mint and the pineapple juice (2 tbs for 2 people / 1/3 cup for 4 people). TIP: Some like it hot but if you don't, just hold back on the chilli. Season to taste with salt and pepper, mix well and set aside.

Return the same frying pan to a medium-high heat and add a drizzle of olive oil. Add the Jamaican chicken and cook, turning occasionally, for 10-14 minutes, or until golden and cooked through. TIP: Don't worry if the spice blend burns a little in the pan, this adds to the traditional Jamaican flavour!