* FLAT RATE POSTAGE $15 (UNDER 5kg) AND $20 (OVER 5KG) AUSTRALIA WIDE (EX TASMANIA AND WA) *

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* FLAT RATE POSTAGE $15 (UNDER 5kg) AND $20 (OVER 5KG) AUSTRALIA WIDE (EX TASMANIA AND WA) *

Spicy jerk chicken and pickled pineapple tacos

February 27, 2022

Spicy-jerk-chicken-and-pickled-pineapple-tacos-two-busy-bees-honey

Spicy jerk chicken and pickled pineapple tacos

INGREDIENTS

  • 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
  • 2 TABLESPOONS TWO BUSY BEES HONEY PINEAPPLE INFUSED 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

METHOD

  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, pineapple infused 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. 

    Recipe and recipe image created by Donna Hay 

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





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