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Peri-Peri Chicken Tacos with Charred Pineapple Slaw & BBQ Mayo

Loaded with juicy chicken thigh and classic Caribbean flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring. Hot tip: don't skimp on the slaw - the charred pineapple adds a sweetness and tang that will have you going back for more. Due to recent sourcing challenges, we have replaced some ingredients, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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Quick Kid Friendly Over 30g Protein Quick Prep Super Quick
Prep: 15 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 pineapple slices
  • 1 packet chicken tenderloins
  • 1 packet greek-style yoghurt
  • white wine vinegar
  • 1 packet slaw mix
  • 1 sachet peri-peri seasoning
  • 1 bag pre-chopped onion
  • 6 mini flour tortillas
  • 1 packet bbq mayo
  • olive oil
  • 2 pineapple slices
  • 1 packet chicken tenderloins
  • 1 packet greek-style yoghurt
  • white wine vinegar
  • 1 packet slaw mix
  • 2 sachets peri-peri seasoning
  • 1 bag pre-chopped onion
  • 12 mini flour tortillas
  • 1 packet bbq mayo

Instructions

  1. • Drain pineapple slices.
    • Cut chicken tenderloins into 2cm chunks.
    • Heat a large frying pan over high heat. Cook pineapple slices until lightly
    charred, 2-3 minutes each side.
    • Remove pineapple from pan and roughly chop. Transfer to a medium bowl.
  2. • To bowl with pineapple, add Greek-style yoghurt and a drizzle of the white
    wine vinegar. Season with salt and pepper to taste.
    • Add slaw mix, then toss to coat.
    Little cooks: Take the lead by tossing the slaw!
  3. • In a second medium bowl, combine peri-peri seasoning with a drizzle of
    olive oil. Add chicken, tossing to coat.
    • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and pre-chopped onion, tossing, until browned and cooked
    through (when no longer pink inside), 4-5 minutes.
    Little cooks: Help toss the chicken in the marinade. Make sure to wash your hands well afterwards!
  4. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
    • Spread a thin layer of BBQ mayo over each tortilla. Fill with pineapple slaw and Peri-peri chicken. Enjoy!
    Little cooks: Show them how it's done and help build the tacos!