Double 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.
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mild Caribbean jerk seasoning
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
(Contains Egg; May be present: Milk. )
Not included in your delivery
white wine vinegar
• 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 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! TIP: Cook chicken in batches for best results.
• Microwave mini flour tortillas 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. Enjoy!
Little cooks: Show them how it's done and help build the tacos!