1 1/2pounds boneless, skinless chicken breasts, cut into thin strips
2 tbsp vegetable oil
1 1/2cups chopped fresh pineapple
2cups purple and green shredded cabbage
8 corn tortillas, store-bought or homemade, warmed
3 tbsp chopped fresh cilantro
In a small bowl, whisk together the sour cream, lime juice, and 2 teaspoons of the jerk seasoning. Cover and refrigerate while you make the tacos.
In a large bowl, toss the chicken strips with the remaining 1 tablespoon jerk seasoning to coat evenly.
In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, until cooked through. Use a slotted spoon or tongs to transfer the chicken to a plate and cover with another plate to keep warm.
Add the chopped pineapple to the skillet and cook with the leftover seasoning and tidbits in the pan for 3 to 4 minutes, until the pineapple is browned and its juices have begun to break down. Remove the pan from the heat, return the chicken to the pan, and toss to combine.
To assemble the tacos, make a bed of cabbage on each tortilla, top with a scoop of the chicken and pineapple mixture, drizzle some jerk cream sauce on top, and sprinkle with cilantro.