Everyone loves burger night. Grilled chicken and sweet potato wedges are delicious and nutritious ‘fast food’.

1. Preheat the oven to 220 °C. Place sweet potato wedges on a roasting tray, then season with salt and pepper and drizzle with oil.
   
2. Roast for 25 min. until golden brown and tender.
   
3. Toast the buttered buns in a dry pan until golden brown, then set aside.
   
4. Using the same pan, add some olive oil and fry the pineapple slices over high heat until caramelised on both sides. Set aside.
   
5. Place the chicken breasts on a layer of cling film, then cover with another layer.
   
6. Use a rolling pin to beat the breasts until they are about 1 cm thick.
   
7. Fry the breasts in a little oil in the same pan on both sides, basting with some BBQ sauce during the last 2 min.
   
8. Remove from the heat.
   
9. Assemble the burgers by placing some lettuce and tomato on the bottom halves of each bun.
   
10. Then top with mayonnaise, a chicken breast, grilled pineapple and the top half of the bun.
    

*Serve with the wedges and more mayonnaise.

Tips:

• Pakco’s smoky BBQ sauce is very affordable, but you can choose any other BBQ sauce that you love.
  
• Substitute the sweet potatoes with regular potatoes, if preferred.
  

Recipe by: Ilse van der Merwe