Chicken & Pineapple Pita Pockets


  • 1 pack of chicken strips
  • A few rashers of bacon, chopped up
  • Salt
  • Cornflour (maizena)
  • Olive oil for frying
  • 1 brown onion, sliced thinly
  • 1/4 cup mayonnaise
  • 2 teaspoons water
  • 2 teaspoons wholegrain mustard
  • Pita bread pockets
  • Lettuce leaves
  • Tinned pineapple chunks cut into small pieces
  • 2 small tomatoes, thinly sliced


Step 1
Toss the chicken strips into a mixture of cornflour seasoned with salt and lightly coat.

Step 2
Heat oil in a large, non-stick frying pan and cook the onion and bacon bits until ready.

Step 3
Brown and cook the chicken strips.

Step 4
Combine the mayonnaise, the mustard and water in a small bowl.

Step 5
Open the pitas and fill with the mayo mixture, the chicken, the bacon and onion.

Step 6
Garnish with tomato and lettuce.


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