Hawaiian Pineapple Chicken Burger (Printable Page)
# What You Need:
→ Chicken Patties
01 -
1½ lbs (680 g) ground chicken
02 -
1 green onion, finely chopped
03 -
1 garlic clove, minced
04 -
1 tsp grated fresh ginger
05 -
1 tbsp soy sauce
06 -
½ tsp sesame oil
07 -
Salt and pepper, to taste
→ Toppings
08 -
4 pineapple rings (fresh or canned, drained)
09 -
4 slices Swiss or Monterey Jack cheese
10 -
1 avocado, sliced
11 -
1 cup shredded lettuce
12 -
4 brioche buns, toasted
→ Teriyaki Glaze
13 -
¼ cup soy sauce
14 -
2 tbsp brown sugar
15 -
1 tbsp rice vinegar
16 -
1 tsp cornstarch + 2 tsp water (slurry)
17 -
½ tsp sesame oil
18 -
Pinch of garlic powder
# How to Make It:
01 -
In a small saucepan, combine soy sauce, brown sugar, rice vinegar, garlic powder, and sesame oil. Bring to a simmer. Stir in cornstarch slurry and cook until thickened. Remove from heat.
02 -
In a bowl, mix ground chicken with green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Form into 4 equal patties.
03 -
Heat a grill or non-stick skillet over medium-high heat. Cook patties for about 5–6 minutes per side, or until internal temperature reaches 165°F (74°C). Add cheese slices in the last minute of cooking.
04 -
While patties cook, grill pineapple rings 1–2 minutes per side until lightly caramelized.
05 -
Lightly butter and toast the brioche buns until golden.
06 -
Spread a spoonful of teriyaki glaze on the bottom bun. Layer with lettuce, chicken patty with cheese, grilled pineapple, avocado slices, and more glaze. Top with bun and serve.
# Helpful Tips:
01 -
For extra heat, add sliced jalapeños or a drizzle of sriracha.
02 -
Swap ground chicken for a grilled chicken breast if preferred.
03 -
Use gluten-free soy sauce and buns for a GF version.