Preheat grill to medium. For the salsa, brush Pineapple (1/2) with Extra-Virgin Olive Oil (2 tablespoon) and grill until lightly browned. Chop into small pieces. In a medium size bowl, combine with Red Bell Pepper (1), Red Onion (1/2), Fresh Cilantro (1/4 cup), Lime (1), Sea Salt and Pepper (to taste). Place in fridge and let the flavours mingle for an hour or two.
For the burgers, in a large bowl whisk the Egg (1) and Coconut Aminos (2 tablespoon). Add the Ground Flaxseed (2 tablespoon), Ground Chicken (1 pound), Red Onion (1), Garlic (2 clove), Sun-Dried Tomatoes (1/4 cup) and Italian Flat-Leaf Parsley (1/2 cup). Mix well. Form into four to six patties, depending how large you like your burgers.
Grill burgers for 15 to 20 minutes or until completely cooked. Serve with pineapple salsa and a big raw salad.