Epic Aloha Chicken and Bacon Burger

Nutrition per serve

Ingredients

• 2pcs potato
• 10g smoky barbecue seasoning
• 1pcs tomato
• 50g cheddar
• 225g pineapple pieces
• 2pcs milk buns
• 300g chicken breast fillet
• 90g diced bacon
• 50g mixed salad leaves
• 30ml olive oil
• 10ml white wine vinegar
• 15ml mayonnaise

Method

1. Step 1 — Roast fries
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm-thick fries. Put the potato on the lined tray, drizzle with 2 tsp olive oil, scatter with half the barbecue seasoning, season with salt and pepper and toss to coat. Roast on the upper oven shelf for 25-30 mins until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the tomato. Thinly slice the cheese into batons. Drain the pineapple pieces. Halve the buns. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Combine the remaining barbecue seasoning and 2 tsp olive oil in a bowl and season with salt and pepper. Add the chicken and turn to coat.
3. Step 3 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-6 mins until browned and cooked through. Reduce the heat to low, put the cheese on top of the chicken and cook, covered, for 1-2 mins until the cheese is just melted and the chicken is cooked through. Remove from the pan and wipe the pan clean.
4. Step 4 — Cook bacon and toast buns
   Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the bacon and half the pineapple, stirring, for 4-5 mins. Remove the pan from the heat. Put the buns on an oven tray, cut-side up, and bake for 5 mins or until lightly toasted.
5. Step 5 — Toss salad
   Combine 2 tsp olive oil and 2 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and remaining pineapple and toss to combine.
6. Step 6 — Serve up
   Spread the bun bases with mayonnaise and layer with the chicken, pineapple and bacon mixture and tomato, then sandwich with the tops. Serve with the hand-cut fries and salad. Enjoy!

Allergens

Sulfit, Eier, Milch, Gluten, Sojabohnen, Wheat