Hawaiian Pineapple Chicken Burger (Print Version)

Tropical chicken patties with grilled pineapple, barbecue sauce, and fresh vegetables on toasted buns.

# What You'll Need:

→ Chicken Patties

01 - 1.1 lbs ground chicken
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp soy sauce
05 - 1 tbsp fresh ginger, grated
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
08 - 1 tbsp olive oil for grilling

→ Toppings

09 - 4 pineapple rings, fresh or canned, drained
10 - 4 slices cheddar cheese (optional)
11 - 4 lettuce leaves
12 - 1 medium tomato, sliced
13 - 1 small red onion, thinly sliced
14 - 4 tbsp barbecue sauce

→ Buns

15 - 4 burger buns, toasted

# How to Cook:

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 throughout the meat.
02 - Divide the chicken mixture into 4 equal portions. Shape each portion into a uniform patty, ensuring even thickness for consistent cooking.
03 - Preheat grill or grill pan over medium heat. Lightly brush the cooking surface with olive oil to prevent sticking.
04 - Place patties on the grill and cook for 5-6 minutes per side. Cook until fully cooked through with clear juices and internal temperature reaches 165°F. If adding cheese, place a slice on each patty during the final minute of cooking and cover to melt.
05 - Grill pineapple rings for 2 minutes per side until lightly caramelized with distinct grill marks.
06 - Place burger buns cut-side down on the grill for 1-2 minutes until golden brown and lightly crisp.
07 - Spread barbecue sauce on the bottom half of each toasted bun. Layer lettuce, tomato slices, cooked chicken patty, grilled pineapple ring, and red onion. Top with the remaining bun half and serve immediately.

# Expert Advice:

01 -
  • The grilled pineapple adds natural sweetness that balances perfectly with tangy barbecue sauce
  • These come together in under 40 minutes but taste like something from a tropical restaurant
02 -
  • Let the chicken patties rest for a few minutes after grilling so the juices redistribute instead of running out immediately
  • Use a meat thermometer to check 74°C because chicken patties can brown on the outside while still being undercooked inside
03 -
  • Make a small indent in the center of each raw patty to prevent them from puffing up into balls while grilling
  • Brush the grill grates with oil right before adding the pineapple to prevent sticking

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