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December 31, 1969 |

Chicken burger with pineapple salsa recipe

It is summertime and the barbecue living is easy! Our chef created a chicken burger recipe, topped with grilled pineapple salsa, for you to prepare and cook at home, on the barbecue.
 

GRILLED PINEAPPLE SALSA

INGREDIENTS
60 ml (1/4 cup) red onion, finely chopped
80 ml (1/3 cup, not packed, approximately 14-16 branches) coriander coarsely chopped
20 ml (4 tsp.) olive oil
16 half-slices of pineapple (4 mm thick)
1/2 red pepper
Juice of a half lime
Salt and pepper to your taste

Makes approximately 6 portions


PREPARATION
Heat barbecue over medium-high heat. Cut the half pepper in two. Cook for about 8 minutes, until it is soft and grilled. Cook the pineapple slices for about 2 minutes on each side until lightly translucent and grilled. Cut pineapple pieces into 4 mm cubes. Mix all the ingredients and set aside in the fridge. This salsa can be prepared in advance.

 

CHICKEN BURGER

INGREDIENTS (6 burgers)
3 large chicken breasts
6 hamburger breads of your choice
Brie cheese
6 romaine lettuce leafs cut in a few pieces
90 ml (6 tbsp.) mayonnaise
15 ml (1 tbsp.) Cholula hot sauce
Salt and pepper to your taste
One recipe of grilled pineapple salsa (see above)

 

PREPARATION
Heat barbecue over medium-high heat. To speed up cooking, cut chicken breasts in half lengthwise. Season each side of the chicken breasts with salt and pepper. Cook on the barbecue until the chicken reaches 74°C, about 5 minutes on each side. Meanwhile, cut the Brie cheese in slices. Mix the mayonnaise with the Cholula hot sauce. When the chicken is cooked, cut each piece in half, lengthwise. Grill the bread on the barbecue. To assemble, place in order on each lower part of the bread: pieces of Brie cheese, grilled pineapple salsa, two pieces of chicken. Spread the spicy mayonnaise on the top parts of the buns and stick pieces of lettuce to the bread.

Bon appétit!

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