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You'll need

• 125 ml (½ cup)
• white wine vinegar
• 125 ml (½ cup)
• dark soy sauce
• 1
• Spanish onion, coarsely chopped
• 8
• garlic cloves, coarsely chopped
• 5
• spring onions, coarsely chopped
• 2 tbsp
• brown sugar
• 2 tbsp
• finely chopped ginger
• 2 tbsp
• coarsely chopped thyme
• 2 tbsp
• olive oil
• 1½ tbsp
• allspice
• 1 tbsp
• coarsely ground black pepper
• 1
• habanero chilli, seeds removed, coarsely chopped
• Juice
• of 1 lime
• 1
• chicken (about 2kg), jointed
•  
• Coconut rice
• 360 ml
• coconut milk
• 200 gm
• long grain rice
• 1
• spring onion, bruised, plus extra, thinly sliced, to serve
• 2
• thyme sprigs
• 1
• habanero chilli
• 200 gm
• drained canned red kidney beans, rinsed
•  
• Pineapple relish
• ½
• pineapple, finely diced
• 2 tbsp
• lime juice, or to taste
• 1 tbsp
• brown sugar, or to taste
• 1
• long red chilli, finely chopped
• To serve:
• coriander

Method

• 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.

• Topics:
• coconut, chicken, pineapple, classic dish, rice, summer, beans, chillies, caribbean, main
• Recipe:
• Alice Storey
• Photography:
• William Meppem
• Styling:
• Geraldine Munoz and Alice Storey
• Magazine:
• Jan 2011