Sticky Jerk Tempeh Ribz With Pineapple Rice

• 400g Organic Tempeh, cut into thick strips
• 1 tablespoon jerk seasoning
• 50ml pineapple juice
• 1 tablespoon dark soft brown sugar
• 1 tablespoon cider vinegar
• Juice of 1/3 lime
• 1 tablespoon vegetable oil
• 1 large finely sliced banana shallot
• 1 deseeded and finely diced green pepper
• 200g pack finely diced fresh pineapple chunks
• 2 teaspoon brown sugar
• 200g cooked and cooled basmati rice
• A small bunch of chopped coriander

1. Lay the tempeh strips in a roasting tin and rub all over with 1/2 tbsp of the jerk spice mix.
2. Leave to marinate for at least 2 hrs, or preferably overnight.
3. Heat the tempeh in a preheated oven at 150ºC (gas mark 2) for 10 to 12 minutes. Alternatively, heat 1 teaspoon of oil in a pan over medium heat, add in the tempeh and cook for 4 minutes, turning occasionally until browned.
4. Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan.
5. Heat until the sugar dissolves, then bubble until thick and sticky.

To make the rice...

1. Heat the oil in a large pan or wok.
2. Add the shallot and pepper, and stir-fry until softened.
3. Add the pineapple, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
4. Remove the tempeh from the oven.
5. Brush the jerk sauce all over them and return to the oven for 20 mins, brushing with any remaining sauce every 5 mins or so, until the tempeh is really sticky.
6. Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further 2 mins, stirring occasionally, then add the coriander.
7. Serve up!