• Roughly chop baby spinach leaves. Grate the carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients).

• 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 the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken breast strips in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return all chicken to the pan, then add mild Caribbean jerk seasoning and cook until fragrant, 1 minute.

• Reduce heat to medium, then add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar, then simmer, until slightly thickened, 3-4 minutes. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, pineapple, a splash of reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Divide charred pineapple slaw between plates. Top with Caribbean chicken strips and creamy coconut sauce. • Garnish with crushed peanuts and tear over coriander to serve. Enjoy!