• 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 bowl with pineapple, add Greek-style yoghurt and a drizzle of 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 peri-peri 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 the 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 Peri-peri chicken. Enjoy! Little cooks: Show them how it's done and help build the tacos!