Hawaiian Pineapple Chicken Burger (Printable View)

Tender grilled chicken meets caramelized pineapple and tangy teriyaki in soft buns with fresh toppings.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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

→ 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 fresh or canned pineapple rings, drained
13 - 4 burger buns
14 - 4 lettuce leaves
15 - 4 red onion slices
16 - 4 tomato slices
17 - 2 tablespoons mayonnaise (optional)

# How to Make It:

01 - Whisk together soy sauce, pineapple juice, olive oil, garlic powder, and black pepper in a bowl. Submerge chicken breasts in the mixture and let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Combine soy sauce, pineapple juice, brown sugar, and rice vinegar in a small saucepan. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and continue cooking for 1-2 minutes until sauce achieves desired consistency. Remove from heat and set aside.
03 - Heat grill or grill pan to medium-high temperature, approximately 375-400°F.
04 - Place marinated chicken on the preheated grill. Cook for 5-6 minutes per side until internal temperature reaches 165°F. During the final 2 minutes of cooking, add pineapple rings to the grill and cook until lightly caramelized with visible grill marks.
05 - Place cut sides of burger buns on the grill for 30-60 seconds until lightly golden and crisp.
06 - Spread mayonnaise on bottom bun if desired. Layer lettuce leaf, grilled chicken breast, and drizzle generously with teriyaki sauce. Add grilled pineapple ring, tomato slice, and red onion. Complete with top bun and serve immediately.

# Expert Suggestions:

01 -
  • The teriyaki sauce comes together in minutes but tastes like you simmered it all day
  • Grilled pineapple transforms ordinary chicken into something restaurant-worthy
  • Everything can be prepped ahead, making weeknight dinners feel special
02 -
  • Let the chicken rest for 5 minutes after grilling so the juices redistribute
  • The teriyaki sauce thickens quickly as it cools, so do not overcook it
  • Pineapple holds a lot of moisture so dry those rings well before grilling
03 -
  • Double the teriyaki sauce and keep it in the fridge for up to two weeks
  • If using canned pineapple, rinse the rings to remove excess syrup before grilling

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