Hawaiian Pineapple Chicken Burger (Printer-friendly)

Juicy chicken patties with grilled pineapple and tangy barbecue sauce on toasted buns.

# What You’ll Need:

→ Chicken Patties

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→ Toppings

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→ Buns

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# How-To Guide:

01 - Combine ground chicken, chopped onion, garlic, soy sauce, grated ginger, salt, and pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Divide the chicken mixture into 4 equal portions. Shape each portion into a uniform burger patty, pressing gently to form compact discs without overworking the meat.
03 - Heat grill or grill pan over medium heat. Lightly brush the grates with olive oil to prevent sticking.
04 - Place patties on the grill and cook for 5 to 6 minutes per side. Cook until fully cooked through and juices run clear, reaching an internal temperature of 165°F. If adding cheese, place a slice on each patty during the final minute and cover to melt.
05 - While patties cook, place pineapple rings on the grill. Grill for 2 minutes per side until lightly caramelized and marked.
06 - Place burger buns cut-side down on the grill for 1 to 2 minutes until golden and lightly crisped.
07 - Spread barbecue sauce on the bottom half of each toasted bun. Layer with lettuce, tomato slices, grilled chicken patty, caramelized pineapple ring, and red onion slices. Complete with the top bun and serve immediately.

# Expert Advice:

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  • The juicy chicken patties soak up all those ginger and garlic flavors, making every bite incredibly aromatic
  • Grilled pineapple adds natural sweetness that balances perfectly with tangy barbecue sauce
  • These burgers come together in under 40 minutes but taste like something from a tropical restaurant
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  • Ground chicken can stick to the grill more than beef, so make sure your grates are well oiled and dont flip too early
  • Letting the patties rest for a few minutes after grilling helps them retain all those delicious juices
  • Canned pineapple in juice works better than pineapple packed in heavy syrup, which can burn too quickly on the grill
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  • Make a double batch of uncooked patties and freeze them between parchment paper for quick weeknight dinners
  • Brush the pineapple with a little honey or brown sugar before grilling for extra caramelization

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