HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Chicken Tacos
Caribbean Chicken Tacos

Caribbean Chicken Tacos

with Pineapple & Cucumber Salsa

Family Friendly
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Give chicken the "Jamaican jerk" treatment and bring the flavours of the Caribbean to taco night. For the quintessential experience, team the seasoned chicken with the sweet crunch of pineapple-cucumber salsa and a kick of heat from fresh chilli.

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


½ tin

pineapple slices



½ head

cos lettuce


long red chilli

1 packet

chicken tenderloins

1 sachet

mild Caribbean jerk seasoning



mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet



Not included in your delivery

olive oil

¼ tsp


½ tsp

vinegar (balsamic or white wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2609 kJ
Fat21.6 g
of which saturates2.6 g
Carbohydrate53.2 g
of which sugars13.3 g
Dietary Fibre0 g
Protein48.8 g
Cholesterol0 mg
Sodium1491 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. Reserve the juice from the pineapple slices, then drain. Finely chop the cucumber. Shred the cos lettuce.


Slice the chicken tenderloin lengthways into 2cm-thick strips. In a medium bowl, combine the garlic, mild Caribbean jerk seasoning and the salt. Season with pepper and add a good drizzle of olive oil. Add the chicken and toss to coat. Set aside.


Heat a large frying pan over a high heat. When the pan is hot, cook the pineapple slices until browned, 3 minutes each side. Transfer to a chopping board and roughly chop. In a small bowl, combine the chopped pineapple and cucumber. Add the white wine vinegar, sugar and season with salt and pepper. Drizzle with olive oil and mix well. Set aside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken in batches, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate.

TIP: Cooking the meat in batches will stop it from stewing and keep it tender.


Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through. In a small bowl, combine the mayonnaise and reserved pineapple juice (1/2 tbs for 2 people / 1 tbs for 4 people).


Thinly slice the long red chilli (if using). Bring everything to the table to serve. Build your tacos by topping the tortillas with lettuce, Caribbean chicken and pineapple-cucumber salsa. Drizzle over the pineapple mayo and garnish with some long red chilli.