Cheesy Chorizo & Charred Pineapple Pita Pockets
with Crispy Wedges & Caramelised Onion
Calories
:
1060 kcalProtein
:
42.8g proteinPreparation Time
:
30 minutesDifficulty
:
EasyKid Friendly
Allergens:
- Wheat
- Gluten
- Milk
- Eggs
- May contain traces of allergens
- Milk
- Soy
- Sulphites
Forget the great chorizo and pineapple pizza debate - this sweet and salty combo belongs in a toasted pita. We’ve leveled up the classic Hawaiian flavours with jammy caramelised onions and a side of golden wedges for a total crowd-pleaser.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
2
Potato
1 sachet
Crispy Seasoning
(Contains: Wheat, Gluten;)
1 tin
Pineapple Slices
1
Brown Onion
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1 packet
Mixed Salad Leaves
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on a lined oven tray. Drizzle with olive oil, sprinkle with crispy seasoning, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, drain pineapple slices. Thinly slice brown onion.
- Roughly chop mild chorizo.
- Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board and roughly chop.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 4-6 minutes. Set aside on a paper towel-lined plate.
- Cook onion, stirring regularly until softened, 5-6 minutes.
- Reduce heat to medium. Add the balsamic vinegar, brown sugar and a good splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
3
- When fries have 5 minutes remaining, microwave pita bread on a plate for 1 minute, until warmed through.
- Halve pita bread and spread with smokey aioli.
- Fill with mixed salad leaves, sliced cooked chorizo, charred pineapple, caramelised onions and Cheddar cheese.
- Heat pita pocket in a sandwich press for 2-3 minutes, until warmed through and cheese has melted.
4
- Divide cheesy chorizo and pineapple pita pockets and wedges between plates. Enjoy!
