Tropical Hawaiian Chicken Burger

This Hawaiian pineapple chicken burger transforms ordinary ground chicken into a tropical vacation for your tastebuds. The sweet caramelized pineapple plays perfectly against the savory teriyaki-infused patty, while creamy avocado adds richness that keeps you coming back for more.

I created this recipe after a memorable trip to Maui where the combination of grilled meats and fresh pineapple captured my heart. Back home, I wanted to recreate those flavors in an everyday meal my family could enjoy without booking a flight.

Ingredients

• Ground chicken: Provides a leaner alternative to beef while absorbing all the delicious Asian flavors
• Green onion: Adds mild onion flavor without overpowering the delicate chicken
• Fresh ginger: Gives essential brightness and warmth to the patties
• Soy sauce: Infuses umami depth throughout every bite
• Pineapple rings: Caramelize beautifully creating sweet crispy edges
• Brioche buns: Offer the perfect buttery vessel with just enough structure to hold everything together
• Avocado slices: Contribute creamy richness that balances the sweet pineapple

Step-by-Step Instructions

Prepare the Teriyaki Glaze:

Combine soy sauce, brown sugar, rice vinegar, garlic powder and sesame oil in a small saucepan over medium heat. Bring to a gentle simmer while stirring to dissolve the sugar completely. When bubbling, add your cornstarch slurry in a slow stream, whisking constantly until the sauce thickens enough to coat the back of a spoon. This should take about 2 minutes. Remove from heat immediately to prevent over thickening.

Make Chicken Patties:

In a large mixing bowl, combine ground chicken with all seasonings using clean hands. The mixture will feel quite wet compared to beef burgers this is normal and creates juicier results. Gently form into four equal patties slightly larger than your buns as they will shrink during cooking. Press a slight dimple in the center of each patty with your thumb to prevent them from puffing up during cooking.

Grill the Protein:

Heat your cooking surface to medium high heat. Lightly oil the grates or pan to prevent sticking. Place patties down and resist the urge to move them for at least 4 minutes this ensures proper browning. Flip once and cook until internal temperature reaches 165°F. Remember chicken burgers need to be fully cooked unlike beef which can be served medium. Add cheese during the final minute of cooking so it melts perfectly.

Caramelize Pineapple:

While patties finish cooking, place pineapple rings on the hot surface. The natural sugars will develop gorgeous grill marks and intensify the fruit's sweetness. This only takes about 90 seconds per side watch closely as the high sugar content can burn quickly. Properly caramelized pineapple should have golden brown edges but still maintain its shape.

Assemble Your Masterpiece:

Start with a generous smear of teriyaki glaze on the bottom bun. Add lettuce to prevent the bun from becoming soggy from the juicy toppings. Layer the cheese topped patty next, followed by the hot caramelized pineapple which will slightly melt the cheese. Add avocado slices, drizzle with more glaze, and crown with the top bun. Press gently to compress slightly before serving.

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The fresh ginger in this recipe completely transforms the chicken patties from ordinary to extraordinary. My daughter initially turned up her nose at the "weird" combination, but after one bite declared these her new favorite burgers and now specifically requests them for her birthday dinner each year.

Make Ahead Options

These burgers work beautifully for meal prep. You can form the patties up to 24 hours ahead and store them separated by parchment paper in an airtight container in the refrigerator. The teriyaki glaze can be made up to a week in advance and stored in a glass jar. Simply reheat gently before using. Having these components ready makes this a super quick weeknight dinner option when time is limited.

Clever Substitutions

While this recipe shines with ground chicken, you can easily substitute ground turkey for a similar result. For a vegetarian version, swap the chicken patty for a grilled portobello mushroom cap that has been marinated in the same seasonings. The cheese can be omitted for a dairy free option or replaced with a dairy free alternative. If pineapple is not your favorite, try grilled mango slices for a different tropical twist that maintains the sweet counterpoint to the savory burger.

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Serving Suggestions

These Hawaiian burgers pair beautifully with sides that complement their tropical profile. Consider serving alongside sweet potato fries dusted with a touch of cinnamon, a simple cabbage slaw with rice vinegar dressing, or grilled corn on the cob brushed with a mixture of butter and teriyaki sauce. For a refreshing beverage, serve with pineapple coconut water or a virgin piña colada to continue the island theme.

Cultural Context

This fusion burger draws inspiration from several culinary traditions. The teriyaki glaze nods to Japanese cuisine while the pineapple represents the tropical influence prevalent in Hawaiian cooking. The combination gained popularity in the 1960s when Pacific Rim cuisine began trending in the continental United States. Though not traditionally Hawaiian in the strict sense, this burger captures the spirit of the islands' diverse culinary landscape where multiple cultural influences create uniquely delicious combinations.

Common Questions

→ Can I use canned pineapple instead of fresh?

Yes, you can definitely use canned pineapple rings instead of fresh. Just be sure to drain them well before grilling to prevent excessive moisture. Fresh pineapple will caramelize a bit better, but canned works perfectly fine and is often more convenient.

→ How do I prevent my chicken patties from falling apart?

To prevent chicken patties from falling apart, make sure your ground chicken isn't too wet, handle the mixture gently when forming patties, and refrigerate them for 15-30 minutes before cooking. Using a binder like the egg already in the recipe helps too. Avoid moving the patties too much during cooking - only flip once when the first side is well-seared.

→ What can I substitute for brioche buns?

If brioche buns aren't available, you can substitute with Hawaiian sweet rolls, regular hamburger buns, pretzel buns, or even English muffins. For a lower-carb option, try lettuce wraps or portobello mushroom caps. Each alternative will provide a slightly different flavor profile but still work nicely with the tropical chicken burger.

→ Can I make these burgers ahead of time?

Yes, you can prepare the chicken patties and teriyaki glaze up to 24 hours in advance. Store uncooked patties separated by parchment paper in an airtight container in the refrigerator. The teriyaki glaze can be refrigerated in a separate container. Cook the patties and grill the pineapple just before serving for the freshest results.

→ How can I make these burgers gluten-free?

To make these burgers gluten-free, use gluten-free soy sauce or tamari in both the patties and teriyaki glaze. Choose certified gluten-free brioche buns or another gluten-free bun alternative. Also verify that any pre-shredded cheese is free from anti-caking agents that might contain gluten. With these substitutions, the entire burger becomes gluten-free without sacrificing flavor.

→ What sides pair well with Hawaiian chicken burgers?

These Hawaiian chicken burgers pair beautifully with tropical-inspired sides like sweet potato fries, macaroni salad, coconut rice, grilled vegetables, or a simple pineapple coleslaw. For a refreshing option, try a crisp green salad with mandarin oranges and a ginger dressing. A fruit salad with mango, papaya and more pineapple also complements the tropical theme perfectly.