• 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 black beans. Thinly slice onion
(see ingredients). 

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, until just tender, 2-3 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) and a drizzle of white wine vinegar and olive oil. Toss to combine and season.
• In a second medium bowl, combine shredded cabbage mix, baby leaves and garlic aioli. Season with salt and pepper.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. 

• Build tacos by filling tortillas with creamy slaw, Caribbean black beans and charred pineapple-chilli salsa. 
• Sprinkle with torn coriander to serve. Enjoy!