• 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 aioliand 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.

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