Mix the sachet of spice with the pineapple juice, stir well until mixed into a thick paste.
Brush the paste all over the chicken portions and set aside to marinade for a few hours in the fridge, or overnight if possible.
Place the chick on a hot BBQ or under the grill until cooked through, if the outside starts to char too much then move them away from direct heat and cook indirectly. Brush with any left over paste whilst cooking to add more flavour to your jerk chicken.
Place the rinsed long grain rice and salt into a pan along with the water.
Bring the rice to a boil and then turn the heat down and simmer for 7 Minutes
When there's a little bit of water left add the grated creamed coconut and red kidney beans to the pan of rice.
Place a lid on the pan and turn the heat right down to minimum for a further 6 Minutes. Stir half way through.