For a vegetarian option, swap the chicken for diced courgette, aubergine and kidney beans.
100g wholegrain rice
1½ tsp Jerk seasoning
1 tbsp oil
2 chicken breast fillets, diced (350g)
1 red pepper, diced (180g)
½ small pineapple, peeled, cored and diced
½ tsp LoSalt
15g coriander, chopped
1. Cook the rice in boiling water with ½ tsp Jerk seasoning for 20-25 minutes or until tender, drain well.
2. Meanwhile, heat the oil in a large frying pan and fry the chicken and pepper with the remaining Jerk seasoning for 5-6 minutes until browned. Add the sweetcorn and pineapple. Stir in the rice and LoSalt and heat through for 1-2 minutes.
3. Stir in the coriander to serve.