• Reserve some juice from pineapple slices (2 tsp for 2 people / 1 tbs for 4 people), then drain pineapple (see ingredients). Drain sweetcorn. • In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken tenderloins, tossing to coat.

• 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. Little cooks: Take the lead by combining the pineapple

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • 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!

• Fill tortillas with mixed salad leaves, Caribbean-spiced chicken and pineapple and corn salsa. • Drizzle with garlic aioli to serve. Enjoy Little cooks: Take charge of assembling the enchiladas!