Cheesy Chicken & Bacon Hawaiian Flatbreads
with Pineapple Salsa & Corn on the Cob
Bring some exciting flavour and texture to your table tonight! These rich chicken and bacon loaded flatbreads team perfectly with the sweetness and crunch of golden pineapple salsa and juicy corn cobs for moreish mouthfuls you'll be wrapped with!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 cob
corn
½
brown onion
1
cucumber
1 sprig
spring onion
1 tin
pineapple slices
1 packet
chicken breast
1 sachet
Savoury Seasoning
1 packet
diced bacon
(May be present: Soy. )
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
BBQ mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut corn cobs in half. • Place corn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.
• Meanwhile, thinly slice brown onion (see ingredients). Finely chop cucumber. Thinly slice spring onion. Drain pineapple. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board and roughly chop. • Slice chicken breast into thin strips. In a medium bowl, combine chicken, savoury seasoning and a drizzle of olive oil. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon and onion, breaking up bacon with a spoon, until golden, 4-6 minutes. Transfer to a bowl and cover to keep warm.
• Wipe out frying pan then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 3-4 minutes.
• While the chicken is cooking, place flatbreads on a second lined oven tray. • Sprinkle with Cheddar cheese then bake until warmed through and cheese is melted, 4-7 minutes.
• In a large bowl, combine charred pineapple, cucumber, spring onion and a drizzle of white wine vinegar and olive oil. • Top Cheddar flatbreads with chicken, bacon and onion mixture and pineapple salsa. • Drizzle over BBQ mayo. • Serve Hawaiian Cheddar flatbreads with corn cobs. Enjoy!