Chicken & Charred Pineapple Pita Pockets
with Wedges, Sticky Onion & Ranch Salad
Calories
:
930 kcalProtein
:
59.7g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Milk
Forget the great chicken 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 tin
Pineapple Slices
½
Brown Onion
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
330 g
Chicken Breast
1
Cheddar Cheese
(Contains: Milk)
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
1
Baby Cos Lettuce
1 packet
Ranch Dressing
(Contains: Eggs, 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 cos lettuce.
- Slice chicken breast into thin strips.
- 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 chicken strips and onion, tossing occasionally, until browned and cooked through, 4-5 minutes. Set aside on a paper towel-lined plate.
- 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 chicken, 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
- In a large bowl, combine cos, ranch dressing and a pinch of salt and pepper.
- Divide cheesy chicken and pineapple pita pockets and wedges between plates. Serve with cos salad. Enjoy!
