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Curry_Chicken_Pineapple_Burger_Chipotle_2863

Ready in 30 minutes

Curry Chicken & Pineapple Burger


  • 10 min
  • 30 min
  • Serves: 4

Print recipe

boneless, skinless chicken breasts (approx. 6 oz /175 g each)
butter, melted 30 mL
peeled, minced fresh ginger 10 mL
curry powder 10 mL
salt 1 mL
fresh pineapple rings, ¼-in. (5-mm) thick
Sensations by Compliments Spirited Mickie Seriously Sriracha BBQ Sauce, divided 45 mL
Sensations by Compliments Roasted Garlic Naan Bread 340 g
thinly sliced red onion 60 mL
loosely packed fresh cilantro leaves 60 mL

Nutrition Description Per serving (¼ of the recipe):
Calories 530
Fat 16 g
Saturated Fat 6 g
Carbs 49 g
Sugar 10 g
Protein 48 g
Cholesterol 120 mg
Fibre 3 g
Sodium 1040 mg
Potassium

Directions

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

To peel a pineapple and make into rings, use large sharp knife to cut off top and bottom to create flat surfaces. Placing knife on top surface just inside peel, run blade down sides of pineapple and follow natural curve of pineapple to slice off peel in sections. Lay peeled fruit on its side and cut into rounds. Remove woody cores with small round cookie-cutter.

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