AT A GLANCE
|01||For jerk chicken, process ingredients (except chicken) in a food processor until smooth. Combine with chicken in a non-reactive container, toss to coat, cover and refrigerate overnight to marinate.|
|02||Preheat a kettle barbecue or char-grill pan to medium and cook chicken, turning and basting occasionally with marinade, until cooked though (20-25 minutes), cover loosely with foil and set aside to rest (5-10 minutes).|
|03||Meanwhile, for coconut rice, bring coconut milk, rice, bruised spring onion, thyme, chilli and 150ml water to the boil in a saucepan over medium heat. Cover with a tightly fitting lid, reduce heat to low and cook until almost cooked through (10-15 minutes). Add beans, cook until rice is tender (3-5 minutes). Remove from heat, stand until required, discard spring onion, thyme and chilli, then scatter with sliced spring onion just before serving.|
|04||Meanwhile, for pineapple relish, combine ingredients in a bowl. Just before serving, scatter with coriander. Serve with jerk chicken and coconut rice.|
Note For the best flavour, cook the chicken in a kettle barbecue. Otherwise, you can use a char-grill pan. You'll need to begin this recipe a day ahead.