• Reserve some juice from pineapple slices (1 tsp per person), then drain 
pineapple (see ingredients).
• Drain sweetcorn.
• Roughly chop baby spinach leaves.
• Thinly slice spring onion.
• Cut chicken tenderloins into 2cm chunks.
• In a large bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil
and a pinch of salt and pepper. Add chicken, tossing to coat. 

Little cooks: Take charge by combining the chicken with the seasoning!

• 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 medium bowl, combine pineapple, corn, reserved pineapple juice and a 
drizzle of the 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 and the corn. 

• 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), 5-6 minutes.
• When chicken is ready, microwave mini flourtortillas on a microwave-safe plate 
in 10 second bursts, until warmed through.

• Fill tortillas with baby spinach leaves, Caribbean-spiced chicken and the 
pineapple and corn salsa.
• Sprinkle over spring onion.
• Drizzle with garlic aioli to serve. Enjoy! 

Little cooks: Take charge of assembling the tacos!