Cheat’s jerk chicken

Method

1. In a bowl, coat the chicken breasts in the jerk paste or marinade and a little olive oil, and leave for 10 minutes to marinate.
2. Drain the pineapple pieces, place the pineapple in a bowl and stir in the diced red chilli to make a quick salsa. Set aside.
3. Bring the stock to the boil in a saucepan, stir in the coconut cream and spring onion, then add the basmati rice, breaking it up with a spoon. Simmer for a couple of minutes until warmed through. Season to taste.
4. Meanwhile, preheat a griddle pan to medium-hot. Griddle the chicken for 3 minutes each side until cooked through. Serve the jerk chicken with the coconut rice and the spicy pineapple salsa.