Caribbean Chicken & Pineapple Tacos
with Slaw & Peanuts
A summer time fave, is being whipped up tonight. Chicken tacos that are glazed and topped with a bursting sweetcorn salsa. Go crazy and add a sprinkling of peanuts to enjoy these warmer nights.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½ tin
Pineapple Slices
1 packet
Diced Chicken
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg; )
6
Mini Flour Tortillas
(Contains Gluten; )
1 packet
Crushed Peanuts
(Contains Peanut; )
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Reserve pineapple juice, then drain pineapple slices (see ingredients). • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Roughly chop and set aside.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced 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.
• In a large bowl, combine shredded cabbage mix, baby spinach leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Top tortillas with slaw, Caribbean chicken and pineapple. • Sprinkle with crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the peanuts!