Prepare the traybake

Heat the oven to 200C/180C fan/gas 6. Slice the red pepper, finely slice the red onion and spring onions, grate the garlic, drain and rinse the kidney beans, and drain the pineapple chunks, reserving 3 tbsp juice.

Coat the chicken

Put the chicken thigh fillets in a bowl with the jerk seasoning, tomato ketchup, grated garlic, sunflower oil, half the lime juice, and the reserved pineapple juice. Turn until coated, then set aside while the rice starts.

Start the coconut rice

Tip the basmati rice, coconut milk, crumbled stock cube, kidney beans, red pepper, red onion, half the spring onions, and 350ml boiling water into a large deep roasting tin. Stir well, cover tightly with foil, and bake for 15 minutes.

Bake the chicken on the rice

Carefully remove the foil, stir the rice, then lay the jerk-coated chicken on top. Re-cover and bake for 15 minutes, then uncover and bake for 8 to 10 minutes more until the rice is tender and the chicken is cooked through with no pink in the thickest part.

If the rice looks dry before it is tender, add a splash of boiling water around the edge of the tin and re-cover.

Mix the pineapple salsa

While the traybake finishes, roughly chop the pineapple chunks and coriander. Mix them with the remaining spring onions and remaining lime juice, then season with a small pinch of salt.

Serve with pineapple and herbs

Rest the traybake for 5 minutes, then fluff the rice around the chicken. Spoon over the pineapple salsa and extra coriander, and serve in bowls with lime wedges for squeezing.