Stirfry the onion for a few minutes until translucent and soft. Add in the red pepper, baked sweet potato and chicken and stir well to blend all the flavours.

Add the seasonings (jerk, salt, pepper) and the pineapple juice. Mix again. Add the pineapple and allow to reduce until it all goes soft and almost caramelised.

Remove half, blend in a mixer, add the chicken stock and add the non-blended half (so it's thick and lumpy with identifiable chunks of goodness in it, that will surprise your tastebuds with spicy chicken and sweet pineapple in each spoonful).