By Channel Segment
Island Chicken Burger Recipe
Ingredients
Servings: 10 Each
- 10 filets Tyson® Fully Cooked Unbreaded Grilled MWWM Chicken Breast Filets, 2.26 oz. #10703220928
- 1/2 cup Teriyaki Glaze - Low Sodium
- 10 buns Whole Grain Bun - Sliced
- 2 1/2 cups Shredded Lettuce
- 1 cup Diced Onions
- 1 cup Diced Green Bell Peppers
- 1 cup Pineapple Tidbits - Drained & Roasted
- 1/4 cup Lime Juice
Tender Tyson® Fully Cooked Unbreaded Grilled MWWM Chicken Breast Filets glazed in teriyaki sauce served on a whole grain bun and topped with shredded lettuce and a roasted pineapple Pico de Gallo
Directions
- Place frozen chicken filets in a single layer on parchment lined sheet tray, cover tightly with foil, and bake at 350°F for 18-22 min – until reaching internal temperature of 165°F.
- Toss cooked chicken filets in teriyaki glaze until fully coated, then hold in hot box at 145°F until ready to build burger.
- Place drained pineapple on parchment lined sheet tray and roast at 375°F for 10-15 min. Let pineapple cool before preparing Pico de Gallo.
- In a mixing bowl, toss diced onions, peppers, roasted pineapple and lime juice until thoroughly combined then hold under refrigeration until ready to build burgers.
To Build Burgers
- Open sliced bun and place 1/4 cup of shredded lettuce on bottom bun.
- Place one teriyaki chicken filet on top of lettuce.
- Use a 2 oz. spoodle (1/4 cup), top chicken filet with the roasted pineapple Pico de Gallo. Use spoodle with holes to drain excess liquid.
- Top burger with bun and serve.
Chef's note: Pico de Gallo can be prepared and held under refrigeration until ready to serve for up to 3 days.
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