Jamaican Jerk Chicken with Coconut Rice & Pineapple Salsa

Steps

1. Cook rice. Combine rice, water measure, coconut cream and a pinch of salt in a pot and bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking. Prep courgette and fold through cooked rice.
2. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with jerk spices and a drizzle of oil and season with salt. Keep some chicken plain for fussy foodies.
3. Prep salsa & jerk mayo. Prep pineapple, capsicum, cucumber and mint. Toss in a bowl with reserved pineapple juice and a drizzle of oil and vinegar. Toss to combine and season to taste with salt and pepper. In a small bowl, combine first measure of jerk sauce and mayo. Keep mayo plain for fussy foodies.
4. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Slice.
5. Serve rice with chicken, salsa, jerk mayo, remaining jerk sauce and a pinch of chilli flakes.