Ingredients
1 Tbsp. Olive oil
20g Butter
Golden Circle® Pineapple Thins in Juice
4 Crumbed chicken breast schnitzels, pre-cooked
4 Hamburger buns, split in half
HEINZ® [SERIOUSLY] GOOD® Original Mayonnaise
2 Tbsp. Wholegrain mustard
½ Fennel bulb or 2 tsp. of fennel seeds, slightly toasted
4 Leaves of cos lettuce
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
Made with
Method
Preheat oven to 160°C. Cook pineapple slices in a pan with oil and butter for 30mins. Heat schnitzels as per instructions.
Preheat grill or salamander on high heat. Toast the cut sides of the burger buns until lightly golden. Place bun bases on plates.
In a processor blend mayo, mustard and fennel until fennel is smooth.
Spread buns with mayonnaise. Top with lettuce. Cut schnitzels, if required, and place on lettuce. Top with roasted pineapple slices, and cover with bun tops. Serve with chips.
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1
1 Tbsp. Olive oil
2
20g Butter
3
8 Golden Circle® Pineapple Thins in Juice
4
4 Crumbed chicken breast schnitzels, pre-cooked
5
4 Hamburger buns, split in half
6
¼ Cup HEINZ® [SERIOUSLY] GOOD® Original Mayonnaise
7
2 Tbsp. Wholegrain mustard
8
½ Fennel bulb or 2 tsp. of fennel seeds, slightly toasted
9
4 Leaves of cos lettuce
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