- 4 chicken breast
- 2 tbsp Cajun seasoning (we used Bart)
- drizzle of olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 pineapple rings, from a can
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 50g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 2 tbsp soured cream
- 4 burger bun, split and toasted
- a few lettuce leaves
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- 1 red onion, thinly sliced
Heat the grill to medium-high and line a baking tray with foil. Place the chicken between 2 sheets of cling film and bash to an even thickness using a rolling pin. Rub the Cajun spice mix, the oil and some seasoning all over the chicken, then put them on the baking tray. Grill for 10 mins, turning halfway through. Top each chicken breast with a pineapple ring and some grated cheese, then return to the grill and cook for a further 2-3 mins until the cheese is golden and bubbling, and the chicken is cooked through.
Spread a little soured cream over the base of each bun, then add lettuce, a chicken breast, sliced red onion, and pop the top on.
To cook on the barbecue
To cook on the BBQ, grill the chicken for 5 mins on each side, top with pineapple and cheese, then cook for 2-3 mins.