• 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-thick 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 mild Caribbean jerk seasoning and garlic and cook until fragrant, 1 minute. Transfer to a bowl.

• Reduce heat to medium, then add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar to the pan, then simmer, until slightly thickened, 3-4 minutes. Season to taste. • Add chicken and toss to coat. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, coriander, charred 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 bowls. Top with Caribbean chicken strips and coconut sauce. • Garnish with crushed peanuts to serve. Enjoy!