• Reserve pineapple juice, then drain pineapple slices (see ingredients). • Heat a large frying pan over high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. Roughly chop and set aside.

• Meanwhile, cut chicken thigh into 2cm chunks. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium, then add mild Caribbean jerk seasoning, tossing chicken to coat. Add reserved pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people) and the butter and cook until chicken is sticky, 1-2 minutes. TIP: Chicken is cooked through when it’s no longer pink inside.

• In a large bowl, combine shredded cabbage mix, baby leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Top tortillas with slaw, Caribbean chicken and pineapple. • Sprinkle with crushed peanuts to serve. Enjoy!