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Caribbean-Spiced Chicken Tacos
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Caribbean-Spiced Chicken Tacos

Caribbean-Spiced Chicken Tacos

with Charred Pineapple Slaw & BBQ Mayo

Loaded with juicy chicken thigh and classic Caribbean flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring. Hot tip: don't skimp on the slaw - the charred pineapple adds a sweetness and tang that will have you going back for more.

Kid Friendly
Over 30g protein
Quick Prep
Super Quick

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 Time15 minutes


Serving amount

1 tin

pineapple slices

1 packet

chicken tenderloins

1 bag

slaw mix

1 bag

pre-chopped onion


mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

mild Caribbean jerk seasoning

1 packet

BBQ mayo

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar


Nutritional Values

Energy (kJ)2874 kJ
Fat21.5 g
of which saturates4.4 g
Carbohydrate69.8 g
of which sugars25.6 g
Protein48.5 g
Sodium1522 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan



• Drain pineapple slices. • Cut chicken tenderloins into 2cm chunks. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Remove pineapple from pan and roughly chop. Transfer to a medium bowl.


• To the bowl with pineapple, add Greek-style yoghurt and a drizzle of the white wine vinegar. Season with salt and pepper to taste. • Add slaw mix, then toss to coat.

Little cooks: Take the lead by tossing the slaw!


• In a second medium bowl, combine mild Caribbean jerk seasoning with a drizzle of olive oil. Add chicken, tossing to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and pre-chopped onion, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes.

Little cooks: Help toss the chicken in the marinade. Make sure to wash your hands well afterwards!


• Microwave mini flourtortillas on a plate for 10 second bursts, until warmed through. • Spread a thin layer of BBQ mayo over each tortilla. • Fill with pineapple slaw and Caribbean-spiced chicken to serve. Enjoy!

Little cooks: Show them how it's done and help build the tacos!