In Australia when we add pineapple to a dish we are automatically granted permission to rename name the dish with tropical as the prefix. For example; a pork chop that has a pineapple ring added to it may now be a tropical pork chop, a pineapple sorbet is now tropical sorbet and fast food joints are champing at the bit for their yearly tropical chicken box or tropical burger special.
If you had come from an upper middle class 80s Australian upbringing you may have also used tropical in post-title context eg. Fried chicken tropicale or something else equally as 80sesque.
Now, because we are Australians we can also be excused for abbreviating the word tropical to troppo as, well, that’s just what we do. We abbreviate the heck out of whatever the heck we want and we don’t even apologise about it.
Friendly tip #42. Season your chips* with a little of your favourite chicken rub too
4 burger buns
2 x 250 g (9 oz) chicken breasts or 4 x 120 g (4 ¼ oz) chicken thigh fillets, breasts sliced along the length into 2 thinner fillets, thighs left whole
2 eggs, beaten
150 g (5 ½ oz) potato flour
2 tbls your favourite chicken rub, plus a little extra to season
Oil to deep fry
4 slices smoked bacon, grilled
4 slices cheddar cheese
4 slices pineapple, fresh if you can, core removed and then grilled until slightly caramelized
Shredded iceberg lettuce
Marinate the chicken in the rub for an hour or two.
Roll the chicken through the egg mix and then the potato flour.
Give the chicken a little tap to remove excess flour.
Heat your oil in your deep fryer to 160°C (325°F).
Now fry the chicken for 4—5 minutes, until cooked.
Season the chicken with extra chicken rub and a little salt.
Need instructions about how to layer this bad boy? Let’s start with mayonnaise on the top followed by lettuce. Now from the bottom we go bun, chicken, cheese, bacon and then pineapple.