• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Place chicken into the air fryer basket and cook until cooked through, 15-18 minutes.

TIP: No air fryer? Heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until browned and cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is cooking, roughly chop cucumber and tomato. Reserve a splash of pineapple juice, drain and roughly chop pineapple. 
• In a medium bowl, combine cucumber, tomato, pineapple, a pinch of chilli flakes (if using), reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season.

• To pan with rice, stir in the butter, until coated. Season with salt and pepper. 
• Slice chicken if preferred.
• Divide rice and chilli pineapple salsa between bowls. Top with chicken and coconut sweet chilli mayonnaise.
• Tear over coriander. Enjoy!