with Charred Pineapple Slaw & BBQ Mayo
Loaded with juicy chicken thigh and classic Caribbean flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring. Hot tip: don't skimp on the slaw - the charred pineapple adds a sweetness and tang that will have you going back for more.
Allergens
Utensils
Tags
Olive oil
Pineapple slices
1 tin
Chicken tenderloins
1 packet
Greek-style yoghurt
1 packet
White wine vinegar
drizzle
Slaw mix
1 packet
Mild Caribbean jerk seasoning
1 sachet
Pre-chopped onion
1 bag
Mini flour tortillas
6
Burger sauce
1 packet
• 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 the bowl with pineapple, add Greek-style yoghurt and a drizzle of the white winte vinegar. Season with salt and pepper to taste. • Add slaw mix, then toss to coat.
• In a second medium bowl, combine mild Caribbean jerk 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 chicken is browned and cooked through (when no longer pink inside), 4-5 minutes.
• Microwave mini flourtortillas on a plate for 10 second bursts, until warmed through. • Spread a thin layer of burger sauce over each tortilla. Fill with pineapple slaw and Caribbean-spiced chicken to serve. Enjoy!
2874
kJ
Energy (kJ)
21.5
g
Fat
4.4
g
of which saturates
69.8
g
Carbohydrate
25.6
g
of which sugars
48.5
g
Protein
1522
mg
Sodium
