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1
Put the garlic, green onions, cilantro leaves, ginger, pineapple chunks and soy sauce into a food processor and blitz for about 45 seconds to 1 minute until everything is chopped up very finely.
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2
You want the mixture to almost be a paste.
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3
Scrape the mixture into a large bowl and set aside.
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4
Put the raw chicken into the food processor, in batches if necessary, and whiz for a minute or so until it is very finely chopped up and looking close to ground chicken.
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5
Put into the bowl with the first mixture and add in the breadcrumbs and egg.
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6
Use your hands to combine all the ingredients, making sure everything gets well mixed in with each other.
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7
Form into four burger patties and put into the fridge to chill for 30 minutes or longer.
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8
Once the burgers are ready either cook them in a skillet with a bit of oil for 5 minutes on each side or cook on a Foreman type grill for about 10 minutes.
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9
Either way make sure the chicken is fully cooked before finishing.
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10
While the burgers are cooking put the pineapple juice into a small bowl and mix with the cornstarch.
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11
Put to one side.
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12
Put the ketchup, rice wine vinegar, pineapple chunks, soy sauce and sugar or Splenda into a saucepan.
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13
Turn the burner on to a medium high heat and stir just to combine the ingredients.
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14
Pour in the pineapple juice mixture and stir until the mixture thickens up.
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15
This only takes a matter of minutes so keep a close eye on it because it can very easily burn.
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16
Toast the pita breads and split them open lengthwise.
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17
Stuff them with whatever you like in your burger.
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18
We went with just some crisp lettuce.
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19
Then put one burger into each pita and spoon on the amount of sweet and sour sauce to fit your taste.
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20
Keep a napkin handy because they can get messy!
