It’s the signature dish of his street food brand, B******s Bistro, and the star of many of his events.
Rob said: “It’s a drink that I love paired with food that I love.
“It comes out to the pina colada song with a little umbrella and a hula that you can put round your neck."
Rob's food is cooked with booze and served with booze, pushing the boundaries of what's expected on a plate.
He added: “I just want to do things that are fun, using flavours that you recognise from something like a pub lunch and presenting the dish differently.
“We’re trying to give people an all-round experience, something they’re going to remember and talk about.”
Here, Rob shares his secret recipe exclusively with the Yorkshire Evening Post.
For the pineapple salsa: Diced fresh pineapple, red chilli, shallot, coriander, lime zest, pinch of salt
For the coconut rum sauce: 10ml dark or spiced rum; 50ml coconut milk; 20ml coconut cream
For the fried chicken: Chicken breast or boneless thigh; plain flour; coriander powder; celery salt; paprika; black pepper; buttermilk
Finely chop the pineapple salsa ingredients and mix together in a bowl.
Combine the coconut rum sauce ingredients in a pan and cook on a low heat, stirring until smooth. Take off the heat.
Coat the chicken in the dry flour and seasoning, then add the buttermilk. Put the chicken back into the flour until covered and dry.
Heat oil in a pan, up to 180 degrees, and fry for six to seven minutes. Add the salsa and coconut rum sauce and enjoy!