• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, parsnip and potato into fries. • Place veggie fries on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice spring onion. Drain pineapple slices (see ingredients). Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Creole spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Roughly chop pineapple and set aside.

• When the veggie fries have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add the butter and honey, turning chicken to coat. • Transfer to a plate and cover to keep warm. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine charred pineapple, shredded cabbage mix and a drizzle of vinegar and olive oil. Season with salt and pepper. Toss to combine.

• Slice honey Cajun chicken. • Divide chicken, veggie fries and charred pineapple slaw between plates. Spoon over any remaining sauce from the pan. • Garnish with spring onion. Serve with garlic aioli. Enjoy!