Quick Caribbean-Spiced Chick'n Tacos

• Heat a large frying pan over high heat. Cook pineapple and corn, tossing, until browned, 3 minutes. • Transfer charred pineapple to a chopping board, then roughly chop. • In a second medium bowl, combine pineapple, corn, reserved pineapple juice and a drizzle of vinegar. Season to taste. TIP: Cover the pan with a lid if the corn kernels are popping out.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate. • When chicken is ready, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. TIP: If your pan is getting crowded, cook chicken in batches for the best results!