Try these – Im sure you’ll love them! Cajun spiced chicken with charred bacon and pineapple, smeared with aioli and sandwiched with crispy salad leaves. Perfect for a weeknight meal or a weekend barbecue.
I serve mine with simple baked sweet potato wedges, but you can serve them with fries, potato crisps or any other vegetable chips. Enjoy!
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Servings |
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Ingredients
- olive oil cooking spray
- 1/2 small pineapple (you need 8 slices, you may have a bit leftover for breakfast!)
- 4 rindless middle bacon rashers
- 2 chicken breast fillets cut in halve horizontally so you have 4 thin fillets
- 1 tablespoon cajun seasoning
- 4 large hamburger buns split
- 1/2 cup good-quality aioli (homemade or store-bought - use to taste, 1/2 cup is a guide)
- 60g baby salad leaves
- 1 lebanese cucumber cut into ribbons with a peeler
Ingredients
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Instructions
- Spray a large grill pan with oil spray. Heat over high heat. Cook pineapple and bacon, for 2 minutes on each side or until charred and heated through. Transfer to a plate.
- Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Place chicken on a plate. Spray with oil, then sprinkle all over with seasoning.
- Cook chicken on grill plate for 2-3 minutes on each side or until browned and cooked through.
- Meanwhile, preheat grill. Toast rolls until light golden.
- Place roll bases on serving plates. Smear with half the aioli, then top with lettuce, cucumber, chicken, bacon and pineapple. Smear cut-side of roll tops with remaining aioli. Sandwich burgers with roll tops. Serve.
Recipe Notes
If cajun spice isn’t your thing, try seasoning with moroccan spice mixture or lemon pepper seasoning.
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