Cyprian de Cotiau's Grilled Chicken in a Pineapple

Cut the pineapple in half lengthwise, retaining the crown and skin as a serving vessel. Scoop out the flesh using a melon baller or spoon, leaving a thin shell, and set the pineapple halves aside for later.

Dice the scooped pineapple flesh into bite-sized pieces. Dice the red bell pepper and cucumber into matching pieces, then combine all vegetables in a bowl with the fresh thyme sprig.

Pat the chicken breasts dry with paper towels. Rub the jerk seasoning generously over both sides of each breast, then drizzle with 1 tablespoon of olive oil for basting and coat evenly.

Heat a grill or grill pan to medium-high heat. Place the seasoned chicken breasts on the hot grill and cook for 3–4 minutes per side until cooked through and charred on the exterior.

Remove the chicken from the grill and let it rest for 2 minutes, then slice into bite-sized pieces or chunks suitable for serving in the pineapple.

Halve the passion fruit and scoop the seeds and pulp into a small bowl. Whisk in the brown sugar, 1 tablespoon of olive oil, and the lime juice to create a dressing, then season with sea salt and freshly ground black pepper to taste.

Add the warm grilled chicken pieces to the bowl with the diced pineapple, bell pepper, cucumber, and thyme. Pour the passion fruit dressing over the mixture and toss gently to combine.

Spoon the chicken and pineapple salad into the reserved pineapple halves, mounding the filling generously. Serve immediately while the chicken is still warm.