In only 25 minutes, you can bring the flavours of the Caribbean to taco night. For the quintessential experience, team the seasoned chicken with the sweet crunch of pineapple-corn salsa and a kick of heat from fresh chilli.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Finely chop the garlic. Reserve juice from the pineapple slices (1/2 tbs for 2 people / 1 tbs for 4 people), then drain. Drain the sweetcorn. Shred the cos lettuce. Grate the carrot.
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 a 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 (see ingredients) and sweetcorn, tossing until browned, 3 minutes. Transfer the pineapple to a chopping board and roughly chop. In a small bowl, combine the chopped pineapple and corn. Add the reserved pineapple juice and a drizzle of vinegar. Season with salt and pepper 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.
Microwave the mini flour tortillas on a plate for 10 second bursts, or until warmed through.
Thinly slice the long red chilli (if using). Roughly chop the coriander. Bring everything to the table to serve. Build your tacos by topping the tortillas with lettuce, carrot, Caribbean chicken and pineapple-corn salsa. Top with the garlic aioli and garnish with some long red chilli and coriander.