• Drain pineapple slices and roughly chop. • Heat a large frying pan over high heat. Cook pineapple, tossing until lightly charred, 3-4 minutes. Transfer to a medium bowl. • Meanwhile, drain and rinse kidney beans. Thinly slice onion (see ingredients).

• Return frying pan to high heat. Cook beef mince (no need for oil) and onion, until browned, 3-4 minutes. • Add beans, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 1 minute. • Reduce heat to low then stir in the water and simmer until slightly thickened, 2 minutes. Season to taste.

• To bowl with pineapple, add a pinch of chilli flakes (if using), a drizzle of white wine vinegar and olive oil. Toss to combine and season. • In a second medium bowl, combine shredded cabbage mix, baby spinach leaves and mayonnaise. Season with salt and pepper. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Build tacos by filling with creamy slaw, Caribbean kidney beans and beef and charred pineapple chilli salsa. Enjoy!