Caribbean Plant-Based Crumbed Chick'n & Pineapple Pita Pockets
with Potato Fries & Lime-Chilli Mayo
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
Transport your tastebuds to the tropics with juicy plant-based crumbed chick'n and charred pineapple tucked into soft pita pockets. Served with a crisp cos salad and golden potato fries, it’s a sweet and savoury sunshine feast that’s ready in a flash.
Ingredients
2
Potato
1 tin
Pineapple Slices
1
Baby Cos Lettuce
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 sachet
Mild Caribbean Jerk Seasoning
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk.)
1
Lime and Chilli Mayo
(Contains: Eggs)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, drain pineapple slices. Finely shred cos lettuce.
- Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side.
- Transfer pineapple to a chopping board and roughly chop.
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
- Transfer to a paper towel-lined plate and sprinkle over a pinch of mild Caribbean jerk seasoning.
- Bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.
- In a large bowl, combine cos, charred pineapple, a drizzle of white wine vinegar and olive oil. Season to taste.
- Halve pita bread and spread with coconut sweet chilli mayonnaise. Fill with some cos salad and Caribbean plant-based crumbed chicken.
- Serve with potato fries and any remaining salad. Enjoy!
ELEVATE ME: If you added extra ingredients to this recipe, when the fries have 5 minutes remaining, sprinkle with Cheddar cheese and bake until melted and golden. Slice lime into wedges and squeeze into the salad. Tear over coriander and add to the pita.
