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