Instructions: 1 Score the chicken breasts skin-side up and smother liberally with the jerk seasoning, ensuring you get into the scored cuts as well. Leave to marinate for up to three hours - the longer you leave them, the better the flavour.

2 Cut the pineapple in half lengthways, cut out the flesh and reserve. You should be left with two hollowed out halves of pineapple.

3 Chop the pineapple flesh, pepper and cucumber into bite-sized pieces and place in a bowl. Strip the leaves off the thyme sprig, add to the salad and mix through. Pack each pineapple half high with salad.

4 Place the marinated chicken breasts on hot coals or on a hot grill and cook for 5-7 minutes on each side or until cooked through. Baste occasionally with olive oil to add to the charred flavour.

5 For the Dressing: Scoop out the pulp of the passion fruit into a bowl.

Add the salt, pepper, sugar, olive oil and lime juice, and mix thoroughly.

6 By now the chicken breasts should be cooked. Take them off the coals and cool slightly. Slice on the diagonal into 4-5 pieces and lay a breast over each pineapple half. Spoon over the passion fruit dressing and serve immediately.

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