Process
Heat a grill pan with a drizzle of oil. In a small bowl, mix together the dark soy sauce, chilli powder, salt, cumin and chopped garlic. Once mixed add the chicken breast and coat each side of the chicken evenly with the marinade. Leave the chicken in the bowl for 10 minutes covered.
In a second heated pan, begin to fry the sliced peppers with a sprinkle chilli flakes, fry until soft.
Once marinated place the chicken in the hot pan and grill for 7-8 minutes on one side before flipping over and cooking for an additional 7-8 minutes on the other side or until there is no pink remains. Once cooked place the pepper jack cheese over the top and leave in the pan to melt.
Take the slice of pineapple and dust each side with brown sugar, once coated and whilst the cheese is melting, on the other side of the pan, grill the pineapple slice on each side for 2-3 minutes. If you really want to make this meal hot hot hot, add chilli flakes to the pineapple once it has been grilled.
To assemble the burger, take you the base of Kara’s Gourmet Brioche Bun and add sweet chilli sauce, romaine lettuce and 1 slice of beef tomato then, carefully add the grilled chicken breast, which should now be topped with oozy melted pepper jack cheese. Top all with the fried peppers before placing on the lid of the bun. Stick a Birdseye chilli through a burger bamboo stick, before placing through the middle of the assembled burger.
To serve add the sliced pineapple on the side of the plate and drizzle the burger with sourcream and sweet chilli sauce. ‘Ono grinds!
