• In a bowl, combine a drizzle of olive oil and 1/2 the seasoning. Add chicken and toss to coat • Heat a frying pan over medium-high heat with a drizzle of oil. Cook chicken until golden and cooked through (no longer pink inside), 3-4 mins each side. Season, then transfer to a plate • Wipe out pan, then return to medium-high heat with a drizzle of oil. Stir in coconut milk and remaining seasoning. Simmer until thickened slightly, 2-3 mins

• Meanwhile, drain and chop pineapple • Microwave rice until steaming, 2-3 mins • Divide rice between serving plates or bowls, then stir through spinach and stock

• In a second bowl, combine pineapple, slaw and mayo. Season • Top the plated spinach rice with chicken and slaw. Spoon coconut sauce over chicken • Tear over coriander. Sprinkle with almonds to serve (chop the almonds, if preferred)