Caribbean 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 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.

Finely slice the long red chilli (if using). Pick and finely slice the mint leaves. Halve the cherry tomato medley. 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 prawns in the spice blend, followed by the egg, and finally in the 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 to a paper towel-lined plate and season with salt.