spicy jerk chicken

and pickled pineapple tacos

  • 200g pineapple, peeled and thinly sliced 
  • 2 tablespoons apple cider vinegar
  • 1 long green chilli, finely chopped, plus extra to serve
  • sea salt and cracked black pepper
  • 3 cups (480g) shredded cooked chicken+ 
  • ½ cup (125ml) orange juice
  • 1 tablespoon honey
  • 1 teaspoon ground allspice
  • ½ teaspoon smoked paprika
  • ½ cup rice, cooked
  • 400g can black beans, rinsed and drained
  • 8 small flour tortillas
  • micro (baby) mint leaves, to serve
  1. Place the pineapple, vinegar, chilli, salt and pepper in a medium bowl and toss to combine. Set aside to pickle for 5 minutes. 
  2. Place a large non-stick frying pan over high heat, add the chicken, orange juice, honey, allspice, paprika, salt and pepper and cook, stirring occasionally, for 6 minutes or until sticky. Divide the rice and beans between the tortillas. Top with the chicken, pickled pineapple, mint and extra chilli to serve. Serves 4. 

+ You can use poached chicken breast, leftover roast chicken meat or store-bought roast chicken meat in this recipe. 

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