Vega Jamaican Jerk chicken with grilled pineapple

Preheat the oven to 180°C.

Remove the top of the pineapple and slice it with a pineapple peeler. Cut the bell peppers in half, remove the seeds, and place them on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and roast for 15 minutes. Remove from the oven and let cool. Peel and slice.

Combine 3 tablespoons of olive oil with the World Spice Blend - Jamaican Jerk to form a marinade. Add the vegetarian chicken and mix well.

Peel the mango and cut off the flesh along the pit. Cut into cubes. Peel the cucumber, halve it lengthwise, and remove the seeds. Then cut into cubes. Finely chop the red pepper and mint. Mix the mango, cucumber, mint, and red pepper into a mango salsa.

Heat 1 tablespoon of olive oil in a grill pan and grill the pineapple slices for 3 minutes, turning halfway through cooking, until browned. Remove from the pan and let cool.

Bring water to a boil in a saucepan. Add the bouillon cube and cook the rice according to the package directions. Drain and let cool.

Heat the remaining olive oil in the pan and cook the vegetarian chicken for 10 minutes, then remove from the pan. Rinse and drain the black beans.

Divide the rice among bowls. Top with the black beans, grilled pineapple, vegetarian Jamaican chicken, bell pepper, and mango salsa. Add fresh mint to taste, if desired.