Portuguese Plant-Based Crumbed Chick'n & Charred Pineapple Bar

• Drain pineapple slices (see ingredients).
• Roughly chop cucumber and tomato. 
• Thinly slice spring onion.
• In a medium bowl, combine peri-peri seasoning,  
a drizzle of olive oil and a pinch of salt. Add  
chick'n , turning to coat. 

• In a second medium bowl, combine cucumber, 
tomato and a drizzle of white wine vinegar and 
olive oil.
• Season to taste with salt and pepper. Set aside. 

Little cooks: Take the lead and help combine the salsa.

• Heat a large frying pan over high heat.
• Cook pineapple slices until lightly charred, 
2-3 minutes each side. Transfer to a plate and  
cover to keep warm. 

• Return frying pan to medium-high heat with enough olive oil to coat base.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate. Season with salt and pepper.