Hawaiian chicken and wedges
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Liam Desbois
Hawaiian chicken and wedges
If you love a sweet-and-salty flavour combination and smoky barbecue sauce, this recipe is for you – and don’t let food snobbery persuade you otherwise
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
599Kcal
Fat
12gr
Saturates
5gr
Carbs
72gr
Sugars
31gr
Fibre
7gr
Protein
47gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 4 medium potatoes (about 450g), skin on
- 1 x 220g tin pineapple rings
- 75g barbecue sauce*
- 2 chicken breast fillets
- 40g smoked ham, torn
- 40g grated cheddar and mozzarella mix
- 2 tsp oil, plus extra to grease
- 1 tsp dried rosemary
- 200g sugar snaps, or any green veg of your choice
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7, with a baking tray in the oven to get hot. Cut the potatoes into wedges and cook in boiling salted water for 5 minutes.
- Meanwhile, mix 1 tablespoon of juice from the pineapple with the barbecue sauce. Cut 2 pineapple rings in half, then roughly chop the rest. Place the chicken breasts in a lightly greased baking dish and pour the barbecue sauce all over. Scatter on the chopped pineapple, ham and cheese, then arrange the halved pineapple rings on top.
- Drain the potatoes, shake in the pan then toss with the oil, rosemary and seasoning before spreading out on the hot tray. Cook the wedges on the top oven shelf, with the Hawaiian chicken below. Cook for 20 minutes, turning the wedges halfway through.
-
Boil or steam the sugar snaps towards the end of the cooking time. Drain and serve with the Hawaiian chicken and crispy wedges, spooning on the barbecue sauce for dipping the wedges in.
*Check your barbecue sauce is gluten-free, if required.
