Loaded Bacon, Chicken & Pineapple Pizza Pockets

• Meanwhile, finely chop garlic.
• Thinly slice onion.
• Cut streaky bacon into 1cm pieces.
• Drain and roughly chop pineapple slices.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add chicken strips, bacon, pineapple and onion. Cook, breaking up with a spoon, until browned and cooked through, turning occasionally, 6-8 minutes.

• Reduce heat to medium, add classic roast seasoning, tomato paste and garlic, and cook until fragrant, 1-2 minutes.
• Remove pan from heat, add the water and baby spinach leaves, stirring, until wilted, 1 minute. Season to taste.

• Heat pita bread in a sandwich press for 30 seconds, until warmed through.
• Halve pita bread and fill with bacon mixture and shredded Cheddar cheese.
• Place pitas on a second lined oven tray, and bake until cheese is melted and golden, 5-8 minutes. Spoon any overflowing filling and cheese back into pockets.

Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.