NZ Jerk Chicken & Charred Pineapple Salsa

While the fries are baking, drain the pineapple slices. Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly. While the pineapple is charring, finely chop the tomato, cucumber and garlic. Roughly chop the charred pineapple.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Transfer the garlic to a small bowl to cool for 5 minutes.

Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken steaks, mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: Don’t worry if your chicken gets a little charred during cooking. It adds to the flavour!

Meanwhile, in a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the tomato, cucumber and pineapple and toss to combine.