• Roughly chop baby leaves. Grate 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, tossing occasionally, until browned and cooked through,
5-6 minutes. 
• Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Transfer to a plate and cover to keep warm. 

TIP: Chicken is cooked through when it is no longer pink inside.

• Return frying pan to medium heat. 
• Add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar. Simmer, until slightly thickened, 3-4 minutes. 
• Return chicken to the pan and stir to coat. Season to taste. 
• In a large bowl, combine shredded cabbage mix, carrot, baby leaves, 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!