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.
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
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
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.
• 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, baby leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste. • 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!
