Hawaiian Pineapple Chicken Burger (Print Version)
Grilled chicken paired with sweet pineapple and teriyaki glaze on a soft bun with fresh toppings.
# What You Need:
→ Chicken Marinade
01 - 4 boneless, skinless chicken breasts (about 5 ounces each)
02 - 2 tablespoons soy sauce
03 - 2 tablespoons pineapple juice
04 - 1 tablespoon olive oil
05 - 1 teaspoon garlic powder
06 - ½ teaspoon ground black pepper
→ Homemade Teriyaki Sauce
07 - ¼ cup low-sodium soy sauce
08 - ¼ cup pineapple juice
09 - 2 tablespoons brown sugar
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ Burger Assembly
12 - 4 pineapple rings (fresh or canned, drained)
13 - 4 burger buns
14 - 4 lettuce leaves
15 - 4 slices red onion
16 - 4 slices tomato
17 - 2 tablespoons mayonnaise
# How to Make It:
01 - Whisk together soy sauce, pineapple juice, olive oil, garlic powder, and black pepper in a shallow dish. Add chicken breasts, turning to coat evenly. Marinate for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Combine soy sauce, pineapple juice, brown sugar, and rice vinegar in a small saucepan over medium heat. Bring to a gentle simmer, then stir in cornstarch slurry. Cook for 1-2 minutes, stirring constantly until sauce thickens to a glossy consistency. Remove from heat and set aside.
03 - Heat grill or grill pan to medium-high temperature (approximately 375°F to 400°F). Ensure grates are clean and lightly oiled to prevent sticking.
04 - Remove chicken from marinade and discard excess liquid. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. During the final 2 minutes of cooking, place pineapple rings on the grill until marked and lightly caramelized.
05 - Place burger buns cut-side down on the grill for 30-60 seconds until golden brown and lightly crisped.
06 - Spread mayonnaise on toasted bottom buns. Layer with lettuce leaves, grilled chicken breasts, and drizzle generously with teriyaki sauce. Add grilled pineapple rings, tomato slices, and red onion. Cap with top buns and press gently.
07 - Transfer assembled burgers to plates or serving platter. Serve while chicken is hot and pineapple retains its grill marks.
# Expert Hints:
01 -
- The sweet and savory combo hits every craving at once like a mini vacation
- Ready in under an hour but tastes like you spent all day planning
02 -
- Dont skip the cornstarch slurry or your sauce will be too thin to cling to the burger
- Letting the chicken rest for a few minutes after grilling keeps it incredibly juicy
03 -
- Double the teriyaki sauce and keep some in the fridge for quick weeknight stir fries
- Score the pineapple rings in a crosshatch pattern before grilling for extra caramelization