Cajun chicken & pineapple burger

This tropical burger with soured cream, cheddar cheese and salad can be cooked come rain or shine – it’s barbecue and grill friendly

  • Prep:15 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 373
  • fat 9g
  • saturates 4g
  • carbs 30g
  • sugars 8g
  • fibre 2g
  • protein 44g
  • salt 1.4g


  • 4 chicken breasts
  • 2 tbsp Cajun seasoning (we used Bart)
  • drizzle of olive oil
  • 4 pineapple rings, from a can
  • 50g cheddar, grated
  • 2 tbsp soured cream
  • 4 burger buns, split and toasted
  • a few lettuce leaves
  • 1 red onion, thinly sliced


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.


  1. 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.

  2. 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.

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