Caribbean Chicken & Pineapple Tacos
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Caribbean Chicken & Pineapple Tacos

Caribbean Chicken & Pineapple Tacos

with Creamy 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.

Tags:
Kid Friendly
Quick Prep
Climate Superstar
Super Quick
Allergens:
Milk
Egg
Gluten
Peanut

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½ tin

Pineapple Slices

1 packet

chicken thigh

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Shredded Cabbage Mix

1 packet

baby leaves

1 packet

mayonnaise

(Contains Egg; )

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

Crushed Peanuts

(Contains Peanut; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3451 kJ
Fat51.2 g
of which saturates16.9 g
Carbohydrate52.2 g
of which sugars14.6 g
Protein42.2 g
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• In a large bowl, combine shredded cabbage mix, baby leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

4
4

• 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!