• Finely chop garlic. Roughly chop baby spinach leaves and coriander. Grate the carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients). • Cut chicken breast into 2cm strips.

• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add the Caribbean jerk seasoning and garlic, cook until fragrant, 1 minute. TIP: Chicken is cooked through when it is no longer pink inside.

• Reduce heat to medium, then add light coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar to the pan. Simmer, until thickened slightly, 2-3 minutes. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, a splash of pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a medium bowl, combine pineapple, coriander and a drizzle of olive oil. Season to taste.

• Divide spinach slaw between bowls. Top with Caribbean chicken and pineapple salsa. Spoon over any remaining creamy coconut sauce. • Garnish with crushed peanuts. Enjoy!