Preheat oven to 425°F (to roast sweet potatoes). Start prep when oven comes up to temp! In Step 1, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Wash and dry all produce.* Cut the sweet potato(es) into ½-inch slices lengthwise, then cut into ¼-inch sticks lengthwise. On a baking sheet, toss the sweet potatoes and 1/2 tsp chili flakes (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). (NOTE: Reference the heat guide in the Start Strong.) Season with salt and pepper. Roast in the centre of the oven, flipping sweet potatoes halfway through cooking, until golden-brown, 22-24 min.

Meanwhile, cut the pineapple into 1/4-inch cubes. Core, then cut the bell pepper(s) into 1/4-inch cubes. Roughly chop the cilantro. Zest, then cut the lime(s) into wedges.

Heat a large non-stick pan over medium-high heat. Add 1 tbsp oil (dbl for 4 ppl), then the pineapple, pepper and onion. Cook, stirring occasionally, until the pineapple softens, 4-5 min. Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. In a medium bowl, stir together the jerk spice blend and chicken. Set aside.

When the pineapple mixture is done, remove the pan from the heat and transfer the mixture to another medium bowl. Stir in cilantro, lime zest, 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.

Heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Cook until the chicken is golden-brown and cooked through, 5-7 min per side. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**)

Divide the sweet potato wedges and jerk chicken between plates. Spoon the pineapple salsa over the chicken and squeeze over a lime wedge, if desired.