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Hawaiian Chicken Burgers

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Hawaiian Chicken Burgers

Here at The Carved Angel, we like our burgers piled high and full of exciting flavour. This chicken burger is a prime example, combining tender meat with our fruity yet spicy Frisky Pineapple & Chilli Chutney along with classic lettuce, onion & tomato garnishes and a delectable pineapple coleslaw. Oven fry or BBQ the chicken for the ultimate burger extravaganza.
Buy Frisky Chutney Here
Course Main Course, Snack
Cuisine American
Servings 4


  • Ingredients serves 4
  • 4 Brioche burger buns
  • 2 Chicken fillets large, skinless & boneless
  • 8 Lettuce leaves
  • Mild onion – 4 rings
  • Beef Tomato – 4 slices
  • 4 tbsp Frisky Pineapple & Chilli Chutney

For the Coleslaw

  • 1 ½ tbsp Mayonnaise
  • 1 ½ tbsp Greek yoghurt
  • ¼ tsp Dijon mustard
  • ¼ tsp Apple cider vinegar or white wine vinegar
  • 50 g Carrot
  • 75 g Cabbage
  • 30 g Pineapple



  • Place a chicken breast on a cutting board and hold it flat with the palm of your hand. Using a sharp knife, slice the chicken breast horizontally into two even pieces. Repeat with the other fillet
  • Lay all four pieces between two pieces of clingfilm and pound each piece for 20-30 seconds, using a tenderising mallet (or a rolling pin) to break down the fibres in the meat. Set aside
  • Next make the coleslaw: mix the mayonnaise, yoghurt, mustard and vinegar together in a large bowl. Grate the carrot and shred the cabbage with a knife, mandoline or food processor shredding attachment. Add to the bowl. Drain the pineapple and chop finely then add to the bowl too. Mix all ingredients together
  • Heat a little oil in a large frying pan, season the chicken pieces with salt and pepper then fry over a moderate heat for around 5 minutes. Turn the chicken over and fry for another 5 minutes or so until they are cooked through. Better still – BBQ the chicken
  • Meanwhile slice each burger bun in half and toast lightly
  • Prepare the lettuce, tomato and onion if not already sliced
  • Place a tbsp of Frisky Pineapple and Chilli Chutney on the base of each bun and layer up the lettuce, tomato and onion on top
  • When the chicken is cooked lay a slice on top of each bun then add a spoonful of coleslaw and seal with the remaining half of each bun. Poke a wooden food pick through each bun and serve
  • Serving Suggestions
  • These burgers are substantial, so a salad served alongside, perhaps with a small portion of fries is ideal. A wooden pick to hold the burgers together is helpful as they are quite tall, and napkins would likely be appreciated by diners as sticky fingers will ensue.


Expert Tips
• Do take the time to toast the cut side of the buns. It adds a little crunch to the burger which enhances the overall enjoyment
• Use a food thermometer to check the chicken is cooked through – it should register at least 74C/ 165F
• For a splash of colour in the coleslaw use a mixture of white and red cabbage
• Make the coleslaw fruiter by adding more pineapple
• Fresh or tinned (in juice) pineapple can be used for the coleslaw
• If using tinned pineapple blot it dry on kitchen paper before adding to the slaw
• Use red or white onion but do ensure it is mild and sweet
• Add a salty hit of flavour by including a slice of crispy bacon in each bun
• Breaded chicken fillets can also be used in place of regular chicken.
Frisky Pineapple and Chilli Chutney (325g)
Buy Frisky Chutney Here
Keyword Chicken Burger, chutney, Pineapple chutney

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