BBQ Chicken & Bacon Taco Kit

• When the BBQ is hot, grill corn, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate and spread with the butter.

No BBQ? Half-fill a medium saucepan with water and bring to the boil. Cook corn in the boiling water, until tender and bright yellow, 5 minutes. Drain. Cover to keep warm so that the butter melts.

• While the corn is cooking, grill chicken, turning occasionally until browned and cooked through (when no longer pink inside), 10-12 minutes. Transfer to a plate and leave to rest for 5 minutes. • Meanwhile, grill bacon and pineapple until golden, 2-4 minutes each side. Transfer to a plate.

No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook bacon and pineapple, turning, until golden, 4-5 minutes.

• While the chicken is resting, roughly chop grilled pineapple. • In a second medium bowl, combine snacking tomatoes, coriander, pineapple, a squeeze of lime juice and a drizzle of olive oil. Season.

• In a large bowl, combine slaw mix and garlic aioli. Season. • In a small bowl, combine the remaining mild chipotle sauce and Greek-style yoghurt. • Microwave mini flourtortillas on a plate in 10-second bursts until warmed through.