Hawaiian Pineapple Chicken Burger

Standing in my kitchen after a particularly gray winter, I found myself craving something that tasted like sunshine. This burger was born from that desperate need for tropical vibes, and the first time I took a bite, I honestly closed my eyes and pretended I was sitting on a beach in Maui instead of my tiny apartment dining table.

My roommate walked in during my third attempt at perfecting the teriyaki sauce and immediately demanded to know what smelled so incredible. We ended up eating these on the balcony in the middle of spring, pretending the evening chill was actually an ocean breeze.

Ingredients

• 4 boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
• 2 tbsp soy sauce: This is the base of your marinade and adds that essential umami flavor
• 2 tbsp pineapple juice: Use fresh if you can but canned works perfectly fine
• 1 tbsp olive oil: Helps the marinade coat the chicken and prevents sticking
• 1 tsp garlic powder: Distributes better than fresh garlic in the marinade
• ½ tsp ground black pepper: Freshly cracked makes a noticeable difference
• 60 ml soy sauce: Low sodium helps control the saltiness of your sauce
• 60 ml pineapple juice: The natural sweetener that makes teriyaki sing
• 2 tbsp brown sugar: Dark brown gives a deeper caramel flavor
• 1 tbsp rice vinegar: Cuts through the sweetness perfectly
• 1 tsp cornstarch mixed with 1 tbsp water: This slurry is what transforms liquid into glossy sauce
• 4 pineapple rings: Fresh grills up nicer but canned is totally acceptable
• 4 burger buns: Brioche or sesame add extra flavor
• 4 lettuce leaves: Iceberg or butter lettuce both work beautifully
• 4 slices red onion: Thinly sliced for the perfect crunch
• 4 slices tomato: Roma tomatoes hold up better than beefsteak
• 2 tbsp mayonnaise: Optional but highly recommended for creaminess

Instructions

Marinate the chicken:

Whisk together soy sauce, pineapple juice, olive oil, garlic powder, and pepper in a shallow dish. Add chicken and turn to coat, then let it sit for at least 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. Let it bubble for a minute, then stir in your cornstarch slurry and cook until it thickens into something glossy and gorgeous.

Fire up the grill:

Get your grill or grill pan nice and hot over medium-high heat. You want to hear a satisfying sizzle when the chicken hits the grates.

Grill everything:

Cook the chicken for about 5 to 6 minutes per side until it reaches 75°C inside. Toss on those pineapple rings for the last 2 minutes so they get gorgeous char marks.

Toast your buns:

Throw the buns on the grill for just 30 seconds to 1 minute. You want them warm and lightly crisp, not burnt.

Build your masterpiece:

Spread mayo on the bottom bun, then stack with lettuce, chicken, a generous drizzle of teriyaki, grilled pineapple, tomato, onion, and the crown.

Save

These burgers have become my go to for summer cookouts because everyone goes quiet for that first bite. There is something about the combination of smoky chicken, sweet pineapple, and that homemade teriyaki that just works.

Making It Your Own

I have found that adding a slice of Swiss cheese takes this into entirely new territory. The way it melts into the warm teriyaki sauce is absolute perfection, and the mild nuttiness balances the pineapple beautifully.

Grilling Secrets

The secret to restaurant worthy grill marks is patience. Don't flip the chicken too early and let those grill lines develop deeply on each side before turning. Also, brush a little oil on the grates right before cooking.

Serving Suggestions

These deserve a proper setup to match their island energy. I like to serve them with sides that complement without competing.

• Sweet potato fries dusted with sea salt
• A simple cucumber salad with rice vinegar
• Extra teriyaki sauce on the table for drizzling

Save

These burgers bring the vacation to your backyard, no plane ticket required. Grill a batch and watch your evening transform.

Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly for this recipe. Use pineapple rings in juice and make sure to drain them well before grilling. Fresh pineapple will give a slightly different texture but both options deliver great flavor.

→ How do I make this gluten-free?

Simply use gluten-free soy sauce or tamari instead of regular soy sauce, 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 grill the chicken?

Preheat your grill to medium-high heat and oil the grates. Grill the chicken for 5-6 minutes per side until it reaches an internal temperature of 75°C (165°F). Let it rest for a few minutes before assembling your burgers 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. Simply reheat gently before using.

→ What sides pair well with these burgers?

Sweet potato fries, coconut rice, or a fresh tropical salad with mango and avocado complement these burgers beautifully. For a lighter option, serve with grilled pineapple and a side of steamed vegetables.