Teddy's Island Prawns & Pineapple Chutney

While the rice is cooking, finely chop the pineapple slices, reserving all the pineapple liquid. In a small saucepan, combine the pineapple, pineapple liquid, sweet chilli sauce, brown sugar and rice wine vinegar. Bring to a boil, then reduce heat and simmer until reduced and thickened, 10-15 minutes.

While the chutney is simmering, slice the kernels off the corn cob. Heat a large frying pan over high-heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out.

Halve the heirloom tomatoes. Roughly chop the cucumber. Add the cucumber, tomato, 1/2 the chilli and 1/2 the mint to the charred corn. Add a generous squeeze of lime juice, a drizzle of olive oil and season to taste. Toss to combine.

In a shallow bowl, add the mild Caribbean jerk seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and shredded coconut. Toss the king prawns in the seasoning, followed by the egg, and finally in the panko-coconut mixture. Return the frying pan to a medium-high heat with enough olive oil to cover the base. Cook the prawns until golden and cooked through, 2 minutes each side (cook in batches if your pan is getting crowded). Transfer the prawns to a paper towel-lined plate and season with salt.