• 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 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.
• 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, garlic aioli and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through. 

Little cooks: Take the lead by tossing the slaw!

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

Little cooks: Add the finishing touch by sprinkling over the crispy shallots!