Caribbean Chicken & Pineapple Tacos
with Rainbow Slaw & Peanuts
A dinner time fave is being whipped up tonight. Chicken tacos that are glazed and topped with juicy and sweet pineapple. Go crazy and add a sprinkling of peanuts to enjoy these amazing tacos.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
320 g
Chicken Thigh
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1
Trio Lettuce
1 packet
Mint
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Cooking Steps
• Reserve pineapple juice, then drain pineapple slices (see ingredients). Roughly shred green butter lettuce. • Heat a large frying pan over high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. Roughly chop and set aside.
• Meanwhile, cut chicken thigh into 2cm chunks. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. • Reduce heat to medium, then add mild Caribbean jerk seasoning, tossing chicken to coat. Add reserved pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people) and the butter and cook until chicken is sticky, 1-2 minutes. TIP: Chicken is cooked through when it’s no longer pink inside.
• In a large bowl, combine shredded cabbage mix, lettuce, garlic aioli and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste. • Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Top tortillas with slaw, Caribbean chicken and pineapple. • Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the peanuts!
