Curry Chicken & Pineapple Burger

Prep time: 10min
Total time: 30min
Serves: 4
4
boneless, skinless chicken breasts (approx. 6 oz /175 g each)
2 tbsp
butter, melted
30 mL
2 tsp
peeled, minced fresh ginger
10 mL
2 tsp
curry powder
10 mL
¼ tsp
salt
1 mL
4
fresh 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 Bread
340 g
¼ cup
thinly sliced red onion
60 mL
¼ cup
loosely packed fresh cilantro leaves
60 mL
Per serving (¼ of the recipe):
calories
530
fat
16 g
saturated fat
6 g
carbs
49 g
sugar
10 g
protein
48 g
cholestrol
120 mg
fibre
3 g
sodium
1040 mg

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).