Caribbean Chicken Tacos

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).