Caribbean Jerk Chicken

Ingredients

For the chicken marinade:

• 4 medium boneless, skinless chicken thighs
• ½ tbsp olive or avocado oil
• 3 garlic cloves, minced
• 1 tsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• juice of ½ lime
• 1 tbsp honey
• 1 tsp Shemin’s Chipotle Chilli Flakes (optional)
• 1½ tbsp Shemin’s Jerk Spice Blend or to taste
• ½ tsp sea salt
• freshly ground black pepper

For the vegetables and white rice or quinoa:

• ½ tbsp olive or avocado oil
• 1 bunch spring onions, diced and leave some for garnish
• 1 large red pepper, cut into chunks
• 400ml can light coconut milk
• 160ml water or chicken stock
• 275g fresh or frozen pineapple chunks
• 260g basmati white rice (don’t use brown, it will take too long to cook)To garnish:
• Spring onions
• Fresh lime