• Reserve some juice from pineapple slices (1 tsp per person), then 
drain pineapple.
• Drain sweetcorn.
• Roughly chop baby spinach leaves.
• Thinly slice spring onion.
• Cut chicken tenderloins into 2cm chunks.
• In a medium 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 second 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 occassionally, until browned and cooked through 
(when no longer pink inside), 5-6 minutes.
• When chicken is ready, microwave mini flour tortillas on a 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!