Hawaiian Pineapple Chicken Burger

The first time I made these burgers, it was a gray Tuesday and I was craving something that tasted like sunshine. My husband walked through the door just as the pineapple hit the grill, that sweet caramelized scent curling through the entire house, and immediately asked what tropical vacation I'd secretly booked. We ate them standing up at the kitchen counter because nobody wanted to wait for the table to be set, and I've never seen burgers disappear so fast.

I made these for a backyard barbecue last summer when my sister claimed she didn't like fruit on her burgers. One bite in and she was asking if I could make them again for her birthday dinner. Now she's the one who requests them whenever we have people over, and I've started doubling the teriyaki sauce recipe just so there's enough to go around.

Ingredients

• Chicken breasts: Boneless and skinless work best here, and pounding them to even thickness helps them cook evenly without drying out
• Teriyaki sauce ingredients: The homemade version is worth the extra five minutes, and adjusting the sugar lets you control exactly how sweet it gets
• Pineapple rings: Fresh pineapple caramels beautifully on the grill, but canned works perfectly fine if thats what you have on hand
• Burger buns: Brioche or sesame buns hold up well against the juicy chicken and sauce, though gluten free options work great too

Instructions

Marinate the chicken:

Whisk together the soy sauce, pineapple juice, olive oil, garlic powder, and pepper in a shallow dish. Add the chicken breasts and turn them to coat, letting them soak up those flavors for at least 15 minutes while you prep everything else.

Make the teriyaki sauce:

Combine the soy sauce, pineapple juice, brown sugar, and rice vinegar in a small saucepan over medium heat. Let it bubble gently, then stir in your cornstarch slurry and watch it thicken into that glossy, perfect coating consistency.

Get your grill ready:

Heat your grill or grill pan to medium high, giving it plenty of time to get nice and hot. The right temperature means you'll get those gorgeous grill marks without burning the pineapple.

Grill everything:

Cook the chicken for about 6 minutes per side until it reaches 165 degrees inside. Toss the pineapple rings on during the last couple of minutes, flipping once, until they develop those beautiful charred lines.

Toast those buns:

A quick 30 seconds on the grill transforms ordinary buns into something sturdy and slightly crisp, which matters when you're piling on all these toppings and sauce.

Build your masterpiece:

Spread a little mayo on the bottom bun, then layer in lettuce, that perfectly grilled chicken, a generous drizzle of teriyaki, the caramelized pineapple, and finish with tomato and red onion before crowning it with the top bun.

Save

These burgers have become our go-to Friday dinner, the kind of meal where the whole family actually sits down together instead of grabbing something on the run. My youngest has started asking for them on his birthday instead of the usual pizza, which I consider the highest compliment a recipe can receive.

Making It Your Own

One of the things I love most about this recipe is how easily it adapts to what you have on hand or what your family prefers. Sometimes I'll add a slice of provolone cheese during the last minute of grilling, letting it melt over the chicken. Other times I'll swap the mayonnaise for a spicy sriracha mayo when I want extra heat.

Perfect Pairings

Sweet potato fries are my absolute favorite side with these burgers, their natural sweetness echoing the pineapple. A simple crisp salad with vinaigrette helps cut through the richness, and coleslaw with a tangy dressing works beautifully too. Whatever you choose, keep it on the lighter side since these burgers are plenty satisfying on their own.

Make Ahead Wisdom

The teriyaki sauce keeps beautifully in the refrigerator for up to a week, so I often double the batch and use it throughout the week for quick stir fries or as a glaze for roasted vegetables. You can also marinate the chicken overnight for even deeper flavor, making weeknight dinner practically effortless.

• Wrap pineapple rings individually in plastic wrap before freezing if you find a great sale
• Leftover grilled chicken makes amazing toppings for salads or rice bowls the next day
• If you're feeding a crowd, set up a toppings bar and let everyone build their own

Save

There's something about the combination of sweet pineapple and savory chicken that just works, turning an ordinary burger night into something that feels like a tiny vacation. Hope these bring a little sunshine to your table too.

Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Just make sure to drain it well before grilling. Fresh pineapple will give a slightly more vibrant flavor, but canned is convenient and delicious too.

→ 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 gluten sensitivities.

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

Grill over medium-high heat for 5-6 minutes per side until the internal temperature reaches 75°C (165°F). Let it rest for a few minutes before assembling for juicier results.

→ 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 this burger?

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