Hawaiian Pineapple Chicken Burger

Last summer my neighbor came back from Maui and wouldn't stop talking about some pineapple chicken burger she'd had at a beachside shack. I rolled my eyes at first, but after the third description of caramelized pineapple and smoky grilled chicken, I found myself in the kitchen experimenting with ground chicken and a can of pineapple rings.

I made these for a small gathering last July when my cousin was visiting from Seattle. She took one bite and literally stopped midconversation to stare at her plate, then demanded I teach her how to make them before her flight home. Now she makes them for her family every Tuesday.

Ingredients

• 500 g (1.1 lbs) ground chicken: Ground chicken stays incredibly juicy and absorbs the Asian-inspired seasonings better than chicken breast ever could
• 1 small onion, finely chopped: Finely dicing the onion ensures it cooks through completely without leaving crunchy bits in your patty
• 2 cloves garlic, minced: Fresh garlic is nonnegotiable here, the jarred stuff just doesn't have the same punch
• 1 tbsp soy sauce: This provides a subtle umami base that makes the chicken taste seasoned throughout, not just on the surface
• 1 tbsp fresh ginger, grated: Use a microplane if you have one, otherwise the smallest holes on your box grater work perfectly
• 1/2 tsp salt and 1/2 tsp black pepper: Keep it simple, the pineapple and barbecue sauce bring plenty of extra flavor
• 1 tbsp olive oil (for grilling): Just enough to keep things from sticking without making the burgers greasy
• 4 pineapple rings (fresh or canned, drained): Fresh is incredible but canned works in a pinch, just pat them really dry before grilling
• 4 slices cheddar cheese (optional): The sharpness plays surprisingly well against the sweet pineapple
• 4 lettuce leaves: Iceberg or butter lettuce both work, just something crisp and cool
• 1 medium tomato, sliced: Don't use hothouse tomatoes in winter, they're too watery and will make everything soggy
• 1 small red onion, thinly sliced: The raw onion adds a nice bite that balances all the sweet and smoky elements
• 4 tbsp barbecue sauce: Use whatever brand you love, though something slightly smoky works best here
• 4 burger buns, toasted: Brioche or pretzel buns elevate this to something restaurantquality

Instructions

Mix the chicken patties:

Combine the ground chicken with onion, garlic, soy sauce, ginger, salt, and pepper in a large bowl. Mix everything with your hands until just combined, being careful not to overwork the meat or the burgers will be tough.

Shape the patties:

Divide the mixture into four equal portions and form them into patties slightly larger than your buns since they'll shrink when cooking. Make a small indentation in the center of each patty with your thumb to help them cook evenly.

Preheat the grill:

Get your grill or grill pan to medium heat and brush it lightly with olive oil. You want it hot enough to sear the outside immediately but not so hot that the outside burns before the inside cooks through.

Grill the chicken:

Cook the patties for 5 to 6 minutes per side until they're fully cooked with clear juices. If you're adding cheese, place it on during the last minute of cooking and cover the grill briefly to help it melt nicely.

Caramelize the pineapple:

While the chicken rests, grill those pineapple rings for about 2 minutes per side. You want beautiful char marks and some caramelization happening, which brings out all that natural sweetness.

Toast the buns:

Throw the buns on the grill cutside down for just 1 to 2 minutes until they're golden and have some nice grill marks. A sturdy toasted bun prevents that sad soggy burger situation.

Build your masterpiece:

Spread barbecue sauce on the bottom bun, then layer on lettuce, tomato, the chicken patty, that gorgeous grilled pineapple, and red onion slices. Crown it with the top bun and serve immediately while everything's still warm.

Save

These burgers have become my go-to for bringing people together. There's something about the combination of smoky chicken, sweet pineapple, and tangy barbecue sauce that makes everyone relax and linger at the table longer than usual.

Making Them Ahead

You can form the patties up to a day ahead and keep them layered between parchment paper in the fridge. The pineapple can be sliced beforehand too, though it's best grilled right before serving. Just don't assemble the entire burger until you're ready to eat or everything will get soggy.

Grill vs Stovetop

While nothing beats the flavor from an outdoor grill, a cast iron grill pan works beautifully indoors. The key is getting it properly hot before adding the patties, and don't crowd the pan or you'll end up steaming the meat instead of searing it.

Perfect Pairings

These tropical inspired burgers practically beg for certain sides. The right accompaniments can turn a simple dinner into something that feels like a mini vacation.

• Sweet potato fries with a sprinkle of sea salt complement the pineapple perfectly
• A crisp slaw with lime dressing adds crunch and brightness
• Cold beer or pineapple ginger mocktails tie everything together beautifully

Save

I hope these burgers bring as much joy to your table as they've brought to mine. There's nothing quite like biting into one and feeling transported somewhere warmer, if only for dinner.

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

Fresh pineapple works beautifully and often provides even better flavor when grilled. Look for a ripe pineapple with golden-yellow color and sweet aroma. Slice into rings about 1/2 inch thick for optimal grilling results.

→ What cheese pairs best with pineapple chicken burgers?

Monterey Jack, Swiss, or provolone complement the tropical flavors beautifully. Cheddar adds a sharper contrast, while pepper jack brings some heat if you prefer a spicy kick.

→ Can I make the patties ahead of time?

Yes, form the patties and refrigerate for up to 24 hours before cooking. Place parchment paper between patties to prevent sticking. Let them sit at room temperature for 15 minutes before grilling for even cooking.

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

Use a meat thermometer to check the internal temperature reaches 74°C (165°F). The patties should feel firm and spring back when touched, and juices should run clear rather than pink.

→ What sides go well with these burgers?

Sweet potato fries, coconut rice, or a crisp tropical coleslaw with lime dressing make excellent accompaniments. Grilled vegetables like zucchini or bell peppers also complement the Hawaiian flavors.

→ Can I cook these indoors without a grill?

A grill pan or cast-iron skillet works perfectly for stovetop cooking. You can also broil the patties and pineapple in your oven—just flip halfway through for even browning.