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Curry Chicken & Pineapple Burger

Serves: 4

Prep Time:10 min

Total Time: 30 min

Recipe Ingredients

4Boneless, Skinless Chicken Breasts (approx. 6 Oz /175 G Each)
2 tbspButter, Melted30 mL
2 tspPeeled, Minced Fresh Ginger10 mL
2 tspCurry Powder10 mL
¼ tspSalt1 mL
4Fresh Pineapple Rings, ¼-in. (5-mm) Thick
3 tbsp Sensations By Compliments Spirited Mickie Seriously Sriracha BBQ Sauce, Divided 45 mL
1 pkg Sensations By Compliments Roasted Garlic Naan Bread340 g
¼ cup Thinly Sliced Red Onion60 mL
¼ cup Loosely Packed Fresh Cilantro Leaves60 mL

Nutritional information

Per serving (¼ of the recipe)
Protein48 g
Total fat16 g
Sat fat6 g
Cholesterol120 mg
Carbohydrates49 g
Fibre3 g
Sugar10 g
Sodium1040 mg

Recipe directions

  1. Step 1

    In shallow dish, combine chicken with melted butter, ginger, curry powder and salt. Turn several times to coat chicken.

  2. Step 2

    Place chicken on grill preheated to medium heat. Cook 5 to 7 min. per side or until an instant read thermometer registers 165°F (74°C) when inserted into thickest part. Remove chicken from grill to rest.

  3. Step 3

    Meanwhile, grill pineapple rings about 5 min., turning occasionally, and basting with 1 tbsp (15 mL) BBQ sauce, until softened and marked. Grill naan 2 to 3 min. per side until toasted.

  4. Step 4

    Cut each naan in half; brush with remaining BBQ sauce. Thinly slice chicken. Sandwich chicken and pineapple between naan halves. Top with onion and cilantro leaves to serve (or tuck inside sandwiches, if desired).