Ultimate Chicken & Bacon Hawaiian Flatbreads

• Meanwhile, thinly slice brown onion  
(see ingredients). 
• Finely chop cucumber. 
• Thinly slice spring onion. Drain pineapple slices. 
• Cut bacon into 1cm pieces.
• Heat a large frying pan over high heat. Cook 
pineapple until lightly charred, 2-3 minutes 
each side. Transfer to a chopping board and  
roughly chop.
• Slice chicken breast into thin strips. In a medium 
bowl, combine chicken, savoury seasoning and a 
drizzle of olive oil. Set aside. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook bacon and onion, breaking up with a spoon, 
until golden, 5-6 minutes. Transfer to a bowl and 
cover to keep warm.  

• Wipe out frying pan, then return to high heat with a 
drizzle of olive oil.
• When oil is hot, cook chicken, tossing, until 
browned and cooked through, 3-4 minutes. 

TIP: Chicken is cooked through when it’s no longer 
pink inside.  
TIP: Cook chicken in batches if your pan is  
getting crowded.  

• While the chicken is cooking, place flatbreads on a 
second lined oven tray.
• Sprinkle with Cheddar cheese, then bake until 
warmed through and cheese is melted, 4-7 minutes. 

Little cooks: Take the lead by sprinkling over the 
cheese!