Mix 1 cup flour with the corn meal, salt and jerk seasoning.

Dredge the chicken tenders in the 1/2 cup flour, dip in the beaten egg, then coat in the corn meal mixture.

Heat the oil in a skillet and then fry the chicken over medium heat until golden brown on all sides.

While the chicken fries, mix the coconut milk, rum and pineapple chunks with juice in a saucepan and heat on medium-low until reduced by about 1/3.

Mix the corn starch and 1/4 cup water into a slurry and pour into the coconut-rum mixture and stir thoroughly. Heat to a simmer and then remove from heat.

While making sauce, boil 2 cups water with bouillon cubes.

Add rice to boiled bouillon water, reduce heat to low and cover. Let cook for 20 minutes.

Spoon cooked rice onto a plate, lay fried chicken tenders on it and then cover with the rum-coconut-pineapple sauce.