Fiery Chicken, Pineapple & Black Rice Salad

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

Boil a kettle

Add your black rice to a pot of plenty of boiled water and cook over a high heat for 30 min or until it's tender (it will still have a slight bite to it when cooked)

Once cooked, drain and rinse under cold water to cool slightly

Meanwhile, heat a dry, large, wide-based pan over a high heat

Once hot, add your pineapple rings (reserve the juice!) and cook for 2-4 min on each side or until browned and caramelised – this is your caramelised pineapple

Transfer to a plate, set aside and reserve the pan

Cover the chicken breast portions in cling film and bash them with a rolling pin until evenly flattened and approx. 2cm in thickness

Combine your ground allspice and smoked paprika on a plate with your dried oregano, cayenne pepper (Can't handle the heat? Go easy!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Season with pepper and a very generous pinch of salt and give it a good mix up – this is your fiery seasoning

Add the flattened chicken to the fiery seasoning and mix until it's fully coated in all the spices – this your coated chicken

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the coated chicken and cook for 4-5 min on each side pressing down firmly with a spatula until golden and cooked through (no pink meat!) – this is your fiery chicken

Meanwhile, wash your lettuce, then shred it finely

Combine the reserved pineapple juice and your red wine vinegar in a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil

Add the shredded lettuce and the cooked black rice and give everything a good mix up – this is your black rice salad

Slice the fiery chicken into thin strips