• 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.

• Meanwhile, in a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Season with salt and pepper.

• 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 the pan with rice, stir in the butter, until coated. Season to taste. • Slice plant-based crumbed chicken if preferred. • Divide rice and chilli pineapple salsa between bowls. Top with plant-based crumbed chicken and coconut sweet chilli mayonnaise. • Tear over coriander to serve. Enjoy!