• Drain pineapple slices. Thinly slice spring onion. • Cut chicken thigh 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 the pineapple, add Greek-style yoghurt and a drizzle of white wine vinegar. Season with salt and pepper to taste. • Add slaw mix and spring onion, then toss to coat. Little cooks: Take the lead by tossing the slaw!

• 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. Little cooks: Help toss the chicken in the marinade. Make sure to wash your hands well afterwards!

• 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 Caribbean-spiced chicken. Garnish with spring onion to serve. Enjoy! Little cooks: Show them how it's done and help build the tacos!