Serve up those warm tropical vibes with this fresh and fruity mix topped with Cajun-spiced chicken. It's green, gold and so bright you'll need to pop those sunnies on. We've pan-fried our chicken, but you go right ahead and fire up the barbie for this one if it suits you better.
Rinse and finely chop coriander. Place smoky cumin and coriander blend, most of the coriander, chicken, olive oil and a pinch of salt in a bowl. Mix well and set aside for 5 minutes.
Heat a frypan over medium-high heat. Add chicken and cook, turning occasionally, for 12–15 minutes or until cooked through. Wrap chicken in aluminium foil and set aside to rest for 5 minutes. Wipe out frypan. While chicken is resting, continue with step 3.
Drain pineapple. Return frypan to medium-high heat. Add pineapple and cook, turning occasionally, for 2–3 minutes or until caramelised. While pineapple is cooking, continue with step 4.
Finely dice avocado, eschalot and cucumber and place in a bowl. Zest and juice lime and add to bowl. Season with salt and toss to combine.
Roughly chop jalapeños and place in a bowl with sour cream. Season with salt and pepper and mix to combine.
Add pineapple to salsa and toss to combine. Slice chicken. Divide salsa between bowls and top with chicken and remaining coriander. Serve with jalapeño cream.