Canned pineapple, drained and chopped into small pieces

½ x 425 gram tin

Red onion, finely diced

50 grams

Cucumber, diced

250 grams

Red capsicum, diced

300 grams

Fresh mint, finely chopped

20 grams

Lime juice

60 millilitres

Olive oil

20 millilitres

Chicken mince

1 kilogram

Onion, diced

100 grams

Allspice

2 tablespoons

Dried thyme

1 teaspoon

Cayenne pepper

¼ teaspoon

Brown sugar

2 teaspoons

Canned diced tomatoes

400 grams

Canned pineapple, drained and chopped into small pieces

½ x 425 gram tin

Salt reduced vegetable stock powder

1 teaspoon

Fresh mint, finely chopped

10 grams

To serve

Rice (dry)

550 grams

To make the pineapple salsa

1

Combine the pineapple, red onion, cucumber, capsicum and mint in a bowl.

2

Pour over lime juice and stir to combine. Season with salt and pepper to taste.

To make the Caribbean chicken

3

Put a large saucepan or stockpot over high heat and add the oil. Add the onion and cook, stirring until it starts to look transparent.

4

Add the chicken mince and cook, breaking up any lumps of meat with a wooden spoon. Cook for about five minutes until the meat is lightly browned and most of the liquid has evaporated.

5

Reduce the heat to medium and add the allspice, thyme, cayenne pepper and brown sugar. Cook, stirring, for one minute. 

6

Add the canned tomatoes, pineapple and vegetable stock powder and cook for three minutes. Season with salt to taste. 

7

Remove from heat and stir through mint.

To cook rice

8

Rinse the rice well in a colander and cook according to packet instructions.

To assemble

9

Serve hot rice and Caribbean chicken with pineapple salsa on the side.