First make the quick mango jam. Place the mango, crystalized ginger and water in a small pan over a medium-low heat. Warm the ingredients, stirring occasionally, for around 5min until soft, well combined and slightly dried then remove from the heat. This can be made ahead of time.

Mix together the allspice, thyme, ginger, garlic, honey, cayenne and lime juice into a paste in a dish. Add the chicken breast fillets and smear all over with the paste. Allow to marinate a couple minutes as you grill pineapple.

Heat a grill or griddle pan and grill the pineapple slices on both sides for around 3min a side until they have good grill marks but not burnt.

Grill the chicken for around the same amount of time until cooked through. Set aside a minute then slice across the grain.

Make up sandwiches by drizzling the outside of the sandwiches with a little olive oil and rub in. On the opposite side of two slices, spread on some mango-ginger jam. Top with the sliced chicken, a pineapple slice on each then a few slices of jalepeno, followed by two slices of the pepperjack cheese on each. Top with remaining slices of bread.

Grill the sandwiches on both sides, either on grill/griddle pan or in a skillet, turning carefully mid-way for around 3min a side until gently grilled and cheese melted. If using a griddle or skillet, it's often best to cover with a lid to keep in heat and weigh down while grilling. If on an outside grill, you may want to wrap in foil to grill.