Fruity, spicy chicken served in tortilla wraps with a spicy tomato sauce.
Reserve 1 tsp Caribbean Street Food Seasoning to use later, combine the remaining with the chicken and vegetable oil in a medium bowl, stirring to coat the chicken thoroughly.
Heat a griddle pan over a medium high heat, cook the chicken for 7-8 minutes, or until cooked through, turning halfway through. Griddle the pineapple for a few minutes on each side until grill marks start to appear.
Warm the tortillas in a microwave, or warm oven until they have softened. Divide the spinach, chicken and pineapple between the tortillas, mix the tomato ketchup with the remaining seasoning and drizzle over the top.
Roll up each tortilla and serve cut in half.