Ingredients
- 1tbs olive oil
- 250g leftover cooked chicken, chopped
- 1 clove garlic, crushed
- 3 spring onions, sliced
- 1 red pepper, diced
- ½ a pineapple, cubed
- ½tsp finely diced Scotch bonnet pepper, or use chilli flakes
- 1tsp ground allspice
- 1tsp black pepper
- 2tbs soy sauce
- 500g cooked rice
- 3tbs coriander, chopped
1 Heat the oil in a pan. Add the chicken, garlic, spring onion, chilli, pepper and pineapple. Stir and cook for a few minutes until everything takes on a little colour. The natural sugars in the pineapple will begin to caramelise.
2 Add the allspice and black pepper and mix well. Heat for a minute, then add the rice and soy sauce. Mix well. Cover with a lid and leave to heat through for five minutes, stirring every so often.
3 Once the rice is fully heated, taste for seasoning and fold the coriander through.
4 Serve in bowls or the hollowed out pineapple boat.
