Cheese and chilli pineapple and chicken burgers

Layered with sweet and sour flavours, this is not your average Hawaiian burger! Plus, the tangy relish makes the fillet even more succulent.

Less than 1 hour

Serves 4


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


Red pepper relish:

  • Glug oil
  • 2 red peppers, charred in griddle pan or on braai and roughly chopped
  • 2 onions, chopped
  • 3 cloves garlic, finely chopped
  • 1 large packet (100g) tomato paste
  • 1 punnet (200g) cherry tomatoes, halved
  • ¼ cup (60ml) white balsamic vinegar
  • ¼ cup (60ml) brown sugar


  • 4 large skinless chicken breast fillets 
  • Salt and milled pepper
  • 2 Tbsp (30ml) Cajun spice mix (or a mixture of paprika and cumin)
  • 1 pineapple, peeled and sliced
  • 1 Tbsp (15ml) cayenne pepper
  • 2 Tbsp (30ml) brown sugar
  • 8 slices PnP emmental cheese (or cheese of choice, thinly sliced)
  • 4 burger buns with sesame seeds, toasted
  • Pickled red onion and rocket, for serving 



  1. For the relish, sauté red onion in oil until soft. 
  2. Add garlic and chillies and fry for a minute.
  3. Add remaining ingredients and simmer for 20-30 minutes.
  4. Cool and refrigerate until needed. 
  5. For the skewers, combine chicken, ½ cup (125ml) of the relish, oil and allow to marinate for 30 minutes.
  6. Thread onto bamboo skewers and cook over medium coals until cooked through, basting with remaining relish and turning as it cooks.
  7. Serve with chopped coriander, chillies and pitas on the side.



Chicken fillets are thicker on one side than the other and should always be flattened to ensure even cooking on the braai. This cut doesn’t have moisture from skin or bones, so be sure to cook over a high heat so the fillet does not dry out.


Get the recipe for pickled red onions and more pickled veggies here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.