
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
½ tin
Pineapple Slices
1 packet
Diced Chicken
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Cashew, Almond, Sesame, Soy, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 sachet
Mild Caribbean Jerk Seasoning
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar

• 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!