Rustie Lee's Caribbean chicken and pineapple

It may not feel like summer outside, but Rustie Lee is bringing some Caribbean sunshine into our studio: whipping up her famous chicken and pineapple dish, served with rice and peas.

Serves: 4

Ingredients

1 large pineapple4 chicken breasts1 tsp salt1tsp black pepper2tsp paprika2tbsp fresh thyme leaves (leave some for decoration)Half a red pepper, slicedHalf a green pepper, slicedHalf a lime

For the sauce

450ml hot water3 tbsp brown sugar3 tbsp runny honey4 tsp soy sauce2 tbsp tomato purée2 tbsp corn flour4tbsp olive oilRice and green salad, to serve

Method

• Wash and dry the pineapple, cut into four then cut the hard core from the centre of the pineapple. Cut the flesh away from the pineapple, cut down the centre of the flesh and then into chunks. Place the flesh into a bowl and the skins onto an oven tray ready to grill.

• Cut the chicken into chunks. Place in a bowl and season with the salt and black pepper, paprika and thyme then add the sliced peppers and mix well together. Squeeze the lime juice over the chicken and allow to stand.

• In a saucepan, add the hot water, sugar, honey, soy sauce and tomato puree, then boil together, stirring and mixing well

• Mix the cornflour with a little cold water and add it to the pan, then cook until thickened

• In a saucepan heat the oil. Fry the chicken, peppers and pineapple chunks for approx 4 - 5 minutes then add to the sauce and cook for a further 10 -12 minutes.

• Grill the pineapple shells for 5 minutes

• To serve, place one of the pineapple shells on a plate, and add the cooked chicken and pineapple. Serve with rice and a nice green salad