Hawaiian Pineapple Chicken Burger

The first time I made these Hawaiian Pineapple Chicken Burgers was during a summer BBQ when my neighbor brought over fresh pineapples from her family's farm. Something about that sweet fruit hitting the grill changed everything I thought I knew about burgers. Now I can't imagine summer without them, and my kids actually request them over regular beef patties.

Last summer, I made these for my father-in-law who claims to dislike fruit in savory dishes. He took one skeptical bite, his eyes widened, and he went back for seconds without saying a word. Sometimes the best combinations are the ones that make you question everything.

Ingredients

• 4 boneless skinless chicken breasts: Pound them slightly to even thickness for even cooking
• 2 tbsp soy sauce: Use low-sodium to control the salt level
• 2 tbsp pineapple juice: Fresh squeezed works best but canned is fine
• 1 tbsp olive oil: Helps the marinade coat the chicken evenly
• 1 tsp garlic powder: Distributes better than fresh garlic in marinades
• ½ tsp ground black pepper: Freshly ground makes a noticeable difference
• 60 ml low-sodium soy sauce: The base of your teriyaki sauce
• 60 ml pineapple juice: Creates that signature Hawaiian flavor profile
• 2 tbsp brown sugar: Dark brown adds deeper caramel notes
• 1 tbsp rice vinegar: Balances the sweetness perfectly
• 1 tsp cornstarch + 1 tbsp water: The secret to glossy restaurant style sauce
• 4 pineapple rings: Fresh grills better but canned works in a pinch
• 4 burger buns: Brioche or Hawaiian sweet rolls take these over the top
• 4 lettuce leaves: Iceberg or butter lettuce add essential crunch
• 4 slices red onion: Thinly sliced for the perfect bite
• 4 slices tomato: Choose tomatoes that yield slightly when squeezed
• 2 tbsp mayonnaise: Mix with sriracha if you like heat

Instructions

Marinate the chicken:

Whisk together soy sauce, pineapple juice, olive oil, garlic powder, and pepper in a shallow dish. Add chicken breasts and turn to coat, then let sit at room temperature for 15 minutes while you prep everything else.

Make the teriyaki sauce:

Combine soy sauce, pineapple juice, brown sugar, and rice vinegar in a small saucepan over medium heat. Whisk the cornstarch into cold water until smooth, then stir into the simmering mixture and cook for 1 to 2 minutes until it thickens enough to coat a spoon.

Fire up the grill:

Preheat your grill or grill pan to medium high heat until you can only hold your hand above it for a few seconds. Brush the grates with oil to prevent sticking.

Grill everything:

Cook the marinated chicken for 5 to 6 minutes per side until it reaches 165°F and has beautiful grill marks. Toss the pineapple rings on during the last 2 minutes until they develop caramelized char lines.

Toast those buns:

Throw the buns cut side down on the grill for just 30 to 60 seconds until they are golden and slightly crispy. This prevents them from getting soggy.

Build your masterpiece:

Spread mayonnaise on the bottom bun, then layer lettuce, chicken, a generous drizzle of teriyaki sauce, grilled pineapple, tomato, and onion. Crown with the top bun and press gently.

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My daughter now requests these for every birthday dinner, and I have learned to double the teriyaki sauce because everyone wants extra for dipping. These burgers have become more than just dinner, they are the meal that signals celebration in our house.

Making It Your Own

I once ran out of teriyaki sauce and used a bottled version, but it just was not the same. The homemade sauce comes together in minutes and the difference is night and day. You can also swap chicken thighs for breasts if you prefer darker meat.

Serving Suggestions

These pair beautifully with sweet potato fries or a simple cucumber salad with rice vinegar. I like to serve extra grilled pineapple on the side because somehow it disappears before the burgers are gone.

Leftovers and Prep

The teriyaki sauce keeps in the refrigerator for up to two weeks and is fantastic on rice bowls the next day. Grill extra chicken and you will have the makings of the most incredible lunch salads.

• Mix leftover sauce with mayonnaise for an incredible sandwich spread
• Store assembled ingredients separately to prevent soggy buns
• Frozen pineapple works in a pinch but pat it dry before grilling

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There is something about the combination of sweet and savory that makes these burgers unforgettable. I hope they become a staple in your summer rotation like they have in mine.

Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Use pineapple rings in juice, drain them well before grilling. Fresh pineapple will give a slightly different texture but both taste great in this burger.

→ How do I make this gluten-free?

Use gluten-free soy sauce or tamari, and choose gluten-free burger buns. The rest of the ingredients are naturally gluten-free, making this easy to adapt for celiac diets.

→ What's the best way to grill the chicken?

Preheat your grill to medium-high heat. Grill the marinated chicken for 5-6 minutes per side until it reaches 75°C (165°F) internal temperature. Let it rest for a few minutes before assembling the burgers.

→ Can I prepare the teriyaki sauce ahead of time?

Absolutely! The teriyaki sauce can be made up to 3 days in advance and stored in the refrigerator. It actually tastes better when the flavors have time to meld together.

→ What sides pair well with these burgers?

Sweet potato fries, coleslaw, or a fresh tropical fruit salad complement the flavors perfectly. For a lighter option, serve with a crisp green salad with a light vinaigrette.