Adobo-Inspired Crispy Chicken & Pineapple Rice Bowl

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Cut your chicken breast strips into bite-sized pieces, then add to a bowl with your cornflour and a generous pinch of salt and give everything a good mix up until the chicken is coated in the flour

Heat a large, wide-based pan (preferably non-stick, with a matching lid), over a high heat with a generous drizzle of vegetable oil

Once hot, add the coated chicken and cook for 10-12 min or until the chicken is crispy, browned all over and cooked through (no pink meat!)

Slice your shallot[s] thinly

Peel and finely chop (or grate) your garlic

Remove your pineapple from the can (save the juice!) and chop roughly

Slice your spring onion[s] finely

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Add a splash of the reserved pineapple juice to a small bowl with your mayo and stir it all together – this is your pineapple mayo

Transfer the cooked chicken to a plate and return the pan to medium heat with a small drizzle of vegetable oil

Add the chopped garlic, pineapple and shallot and cook for 2-3 min or until softening

Once softening, add your gluten free soy sauce, remaining pineapple juice and your cider vinegar and cook for a final 1-2 min or until thickened

Once thickened, add the crispy chicken to the pan and toss to coat – this is your adobo-inspired crispy chicken & pineapple

Add most of the chopped spring onion (save some for garnish) to the cooked rice with a pinch of salt and stir it all together – this is your spring onion rice