1 Mix all the ingredients for the spice rub together.

Tip I mix just a large pinch of salt and pepper into the rub so diners can add salt at the table, if they wish. This makes the rub family-friendly but feel free to add more at the beginning if you prefer, as well as crushed chilli flakes if you like a bit of a bite, dried herbs and even grated lemon zest.

2 Rub the chops with the oil and then spice generously with the rub. Allow to sit and marinate while you make the salsa. This will return the meat to room temperature and gives the spices time to flavour the meat.

3 Cut the peeled pineapple into wedges and remove the hard core from each piece. Chop the remaining pineapple into small pieces and mix with the cucumber, chilli and herbs. Sprinkle with the lime juice.

4 Put the chops in the fryer basket, two at a time (do not overlap), and cook for 5 minutes at 195°C. Turn the chops over and, depending on the size, cook for another 3–5 minutes. Allow the meat to rest for a couple of minutes before serving on a bed of steamed rice with the sweet pineapple salsa, creamy avo and crunchy salad leaves. If you want to add a sauce, feel free to serve it with your favourite.

Tip The rub is enough for 6–8 chops. If you have any leftover, keep it in an airtight container for next time.