Hawaiian Pineapple Chicken Burger

My cousin brought these back from a trip to Oahu, insisting I recreate the flavor memory that haunted her weeks later. We stood in my tiny kitchen, pineapple juice spilling everywhere, trying to balance sweet and savory without a recipe to guide us. The third attempt was the one that finally clicked, the teriyaki glaze catching the light just right.

Last summer my neighbor wandered over when she smelled the pineapple hitting the grill, ending up staying for dinner. She still asks me to make these for her birthday every year, claiming no restaurant burger has quite the same soul. Theres something about the combination that pulls people to the table.

Ingredients

• 4 boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly without drying out
• 2 tbsp soy sauce + 2 tbsp pineapple juice: This quick marinade still packs serious flavor into the meat
• 1 tbsp olive oil: Prevents sticking and adds richness to the lean chicken
• 1 tsp garlic powder + ½ tsp black pepper: Simple seasonings that let the pineapple shine
• 60 ml low-sodium soy sauce + 60 ml pineapple juice: The foundation of your teriyaki sauce, balance is everything here
• 2 tbsp brown sugar: Creates that glossy finish and caramelization you want
• 1 tbsp rice vinegar: Cuts through the sweetness with just enough acid
• 1 tsp cornstarch + 1 tbsp water: Whisk this together beforehand to prevent lumps in your sauce
• 4 pineapple rings: Fresh is ideal but canned works in a pinch, just pat them dry first
• 4 burger buns: Brioche or sesame add a nice touch, but plain lets the toppings shine
• Lettuce, red onion, tomato: The classic trio that adds crunch and freshness to every bite
• 2 tbsp mayonnaise: Optional, but helps tie everything together

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, letting it sit at room temperature while you prep everything else.

Make the teriyaki sauce:

Combine soy sauce, pineapple juice, brown sugar, and rice vinegar in a small saucepan. Bring to a simmer over medium heat, stir in the cornstarch slurry, and cook for 1-2 minutes until thickened and glossy.

Heat the grill:

Get your grill or grill pan to medium-high, hot enough that you can only hold your hand above it for a few seconds.

Grill everything:

Cook chicken for 5-6 minutes per side until it reaches 75°C internally. Toss pineapple rings on during the last 2 minutes, watching for those beautiful char marks.

Toast the buns:

Give them just 30 seconds cut-side down on the grill, enough to add warmth without turning them into croutons.

Assemble the burgers:

Layer mayo, lettuce, chicken, teriyaki sauce, pineapple, tomato, and onion. The order matters slightly—sauce the chicken, not the bun.

Serve immediately:

These wait for no one, the contrast between hot chicken and cool crunch is everything.

Save

My brother-in-law swore he hated fruit in savory food until he tried one of these on a dare. He went back for thirds and now requests them every time he visits. Sometimes the combinations that sound strangest on paper end up making the most sense on your tongue.

Making It Your Own

Ive discovered that a slice of provolone melted over the hot chicken creates this incredible creamy bridge between the teriyaki and pineapple. A friend of mine adds pickled red onions instead of fresh, and the tang cuts through the sweetness perfectly. These burgers are incredibly forgiving to experimentation.

The Side Situation

Sweet potato fries became my go-to pairing after an accidental discovery at a potluck. The earthy sweetness complements the pineapple without competing, and a simple cucumber salad with rice vinegar keeps the meal from feeling too heavy. Balance is the secret weapon here.

Grill Game Strong

Indoor grill pans work beautifully when weather dictates, though the charcoal flavor from outdoor grilling takes these to another level. Let the grates get properly hot before starting, and resist the urge to move the chicken around too much. Those grill marks are flavor seals.

• Clean grill grates while hot with a wire brush for easier food release
• Oil grates with a paper towel dipped in vegetable oil using tongs
• Let chicken rest for 2 minutes after grilling to redistribute juices

Save

Theres something about the contrast of hot, sweet, and savory that makes these burgers impossible to forget. Hope they bring a little island warmth to your table.

Recipe FAQ

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Just make sure to drain it well before grilling. Fresh pineapple will give a slightly more vibrant flavor, but canned is convenient and still delicious.

→ How do I make this gluten-free?

Use gluten-free soy sauce or tamari, and opt for gluten-free burger buns. The cornstarch in the teriyaki sauce is naturally gluten-free, making the sauce safe for celiacs when using gluten-free soy sauce.

→ What's the best way to marinate the chicken?

For best results, marinate the chicken for at least 15 minutes, but up to 2 hours for maximum flavor infusion. The pineapple juice helps tenderize the chicken while the soy sauce adds savory depth.

→ Can I cook this indoors if I don't have a grill?

Absolutely! Use a grill pan or cast-iron skillet on medium-high heat. The key is getting nice grill marks and caramelization on both the chicken and pineapple.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 75°C (165°F). You can also check by cutting into the thickest part - the juices should run clear and the meat should be white throughout, not pink.