Hawaiian Chicken Burger with Pineapple and Avocado Salsa

Preheat oven to 200°C. Cut sweet potato into wedges (peeling is optional), toss with oil, salt and pepper and spread out over a lined baking tray. Bake for 15 minutes or until golden and tender.

Cut avocado in half and take out the stone. Scoop out the flesh and dice. Chop the pineapple into small chunks. Pick and finely dice the coriander leaves, discarding the stalks. Remove ends of cos. Peel and small dice the shallot. Mix mango chutney and soy sauce together.

In a small bowl mix together avocado, as much shallot as you like, pineapple, and coriander. Season with salt and pepper.

Pat the chicken dry. Heat a pan over medium high heat and add a drizzle of oil. Add the chicken, season and cook for 8-10 minutes turning frequently until cooked through. Once cooked, turn heat off and add the mango chutney and soy, coating the chicken well.

Cut buns in half. Spread some mayonnaise on the bottom of the bun. Place some lettuce on the bottom of the bun followed by the chicken with any remaining mango chutney in the pan. Top with lots of pineapple and avo salsa and the lid of the bun. Serve with sweet potato fries. Enjoy!

Preheat oven to 200°C. Cut sweet potato into wedges (peeling is optional), toss with oil, salt and pepper and spread out over a lined baking tray. Bake for 15 minutes or until golden and tender.

Cut avocado in half and take out the stone. Scoop out the flesh and dice. Chop the pineapple into small chunks. Pick and finely dice the coriander leaves, discarding the stalks. Remove ends of cos. Peel and small dice the shallot. Mix mango chutney and soy sauce together.

In a small bowl mix together avocado, as much shallot as you like, pineapple, and coriander. Season with salt and pepper.

Pat the chicken dry. Heat a pan over medium high heat and add a drizzle of oil. Add the chicken, season and cook for 8-10 minutes turning frequently until cooked through. Once cooked, turn heat off and add the mango chutney and soy, coating the chicken well.

Cut buns in half. Spread some mayonnaise on the bottom of the bun. Place some lettuce on the bottom of the bun followed by the chicken with any remaining mango chutney in the pan. Top with lots of pineapple and avo salsa and the lid of the bun. Serve with sweet potato fries. Enjoy!

Preheat oven to 200°C. Cut sweet potato into wedges (peeling is optional), toss with oil, salt and pepper and spread out over a lined baking tray. Bake for 15 minutes or until golden and tender.

Cut avocado in half and take out the stone. Scoop out the flesh and dice. Chop the pineapple into small chunks. Pick and finely dice the coriander leaves, discarding the stalks. Remove ends of cos. Peel and small dice the shallot. Mix mango chutney and soy sauce together.

In a small bowl mix together avocado, as much shallot as you like, pineapple, and coriander. Season with salt and pepper.

Pat the chicken dry. Heat a pan over medium high heat and add a drizzle of oil. Add the chicken, season and cook for 8-10 minutes turning frequently until cooked through. Once cooked, turn heat off and add the mango chutney and soy, coating the chicken well.

Cut buns in half. Spread some mayonnaise on the bottom of the bun. Place some lettuce on the bottom of the bun followed by the chicken with any remaining mango chutney in the pan. Top with lots of pineapple and avo salsa and the lid of the bun. Serve with sweet potato fries. Enjoy!

Preheat oven to 200°C. Cut sweet potato into wedges (peeling is optional), toss with oil, salt and pepper and spread out over a lined baking tray. Bake for 15 minutes or until golden and tender.

Cut avocado in half and take out the stone. Scoop out the flesh and dice. Chop the pineapple into small chunks. Pick and finely dice the coriander leaves, discarding the stalks. Remove ends of cos. Peel and small dice the shallot. Mix mango chutney and soy sauce together.

In a small bowl mix together avocado, as much shallot as you like, pineapple, and coriander. Season with salt and pepper.

Pat the chicken dry. Heat a pan over medium high heat and add a drizzle of oil. Add the chicken, season and cook for 8-10 minutes turning frequently until cooked through. Once cooked, turn heat off and add the mango chutney and soy, coating the chicken well.

Cut buns in half. Spread some mayonnaise on the bottom of the bun. Place some lettuce on the bottom of the bun followed by the chicken with any remaining mango chutney in the pan. Top with lots of pineapple and avo salsa and the lid of the bun. Serve with sweet potato fries. Enjoy!

Preheat oven to 200°C. Cut sweet potato into wedges (peeling is optional), toss with oil, salt and pepper and spread out over a lined baking tray. Bake for 15 minutes or until golden and tender.

Cut avocado in half and take out the stone. Scoop out the flesh and dice. Chop the pineapple into small chunks. Pick and finely dice the coriander leaves, discarding the stalks. Remove ends of cos. Peel and small dice the shallot. Mix mango chutney and soy sauce together.

In a small bowl mix together avocado, as much shallot as you like, pineapple, and coriander. Season with salt and pepper.

Pat the chicken dry. Heat a pan over medium high heat and add a drizzle of oil. Add the chicken, season and cook for 8-10 minutes turning frequently until cooked through. Once cooked, turn heat off and add the mango chutney and soy, coating the chicken well.

Cut buns in half. Spread some mayonnaise on the bottom of the bun. Place some lettuce on the bottom of the bun followed by the chicken with any remaining mango chutney in the pan. Top with lots of pineapple and avo salsa and the lid of the bun. Serve with sweet potato fries. Enjoy!

Preheat oven to 200°C. Cut sweet potato into wedges (peeling is optional), toss with oil, salt and pepper and spread out over a lined baking tray. Bake for 15 minutes or until golden and tender.

Cut avocado in half and take out the stone. Scoop out the flesh and dice. Chop the pineapple into small chunks. Pick and finely dice the coriander leaves, discarding the stalks. Remove ends of cos. Peel and small dice the shallot. Mix mango chutney and soy sauce together.

In a small bowl mix together avocado, as much shallot as you like, pineapple, and coriander. Season with salt and pepper.

Pat the chicken dry. Heat a pan over medium high heat and add a drizzle of oil. Add the chicken, season and cook for 8-10 minutes turning frequently until cooked through. Once cooked, turn heat off and add the mango chutney and soy, coating the chicken well.

Cut buns in half. Spread some mayonnaise on the bottom of the bun. Place some lettuce on the bottom of the bun followed by the chicken with any remaining mango chutney in the pan. Top with lots of pineapple and avo salsa and the lid of the bun. Serve with sweet potato fries. Enjoy!