Hawaiian Pineapple Chicken Burger

Last summer my roommate brought home a whole pineapple from the farmers market and challenged me to actually use it. We ended up grilling everything in sight chicken, onions, even the buns. Those burgers became our Sunday tradition for months.

I made these for a backyard get together and watched my skeptical uncle go back for seconds. Something about warm fruit with savory chicken just works. Now friends request them whenever they come over.

Ingredients

• Ground chicken: Stays juicier than breast meat and holds seasonings beautifully
• Fresh ginger: Grated fresh brings a bright kick that powdered ginger cannot match
• Pineapple rings: Fresh is ideal but canned works perfectly in a pinch
• Barbecue sauce: Choose something smoky to complement the sweetness
• Toasted buns: Essential for keeping everything together and adding crunch

Instructions

Make the patties:

Mix everything gently with your hands until just combined. Overworking makes tough burgers.

Form them evenly:

Press a small indent in the center of each patty to prevent puffing while cooking.

Get the grill ready:

Medium heat lets you get nice char without burning the outside before the inside cooks.

Cook the chicken:

Flip only once so you develop a good crust. Check for clear juices at 74°C.

Caramelize the pineapple:

Two minutes per side creates those gorgeous grill marks and deepens the natural sweetness.

Toast those buns:

Just enough to get golden and warm. This step makes all the difference.

Build your masterpiece:

Layer carefully so every bite gets all the flavors. The pineapple goes right on the patty.

Save

My niece calls these the ones with the sunshine on top. Kids seem to forget they are eating something healthy when fruit is involved. Even the pickiest eater at my table reaches for the pineapple first.

Perfect Pairings

Sweet potato fries balance the tangy barbecue sauce beautifully. A crisp coleslaw cuts through the richness and adds refreshing crunch. Sometimes I serve roasted corn on the side when feeding a crowd.

Make It Your Own

Teriyaki sauce instead of barbecue creates a more Japanese Hawaiian vibe. Pepper jack cheese brings heat that plays nicely against the sweet pineapple. Try adding sliced avocado for creamy richness.

Grilling Success Secrets

Oil your grates well before starting. Chicken can stick more than beef. Keep a spray bottle handy for flare ups from the pineapple sugars.

• Let patties rest for 5 minutes after grilling
• Wrap grilled pineapple in foil to keep warm
• Have all toppings prepped before you start cooking

Save

Serve these outside whenever possible. Something about grilling pineapple just calls for sunshine and good company.

Recipe Q&A

→ Can I use frozen pineapple rings?

Fresh pineapple works best for grilling as it holds its shape better, but you can use frozen rings if thoroughly thawed and patted dry before cooking.

→ How do I know when the chicken patties are done?

The patties are fully cooked when they reach an internal temperature of 74°C (165°F) and the juices run clear when cut into.

→ Can I make these dairy-free?

Simply omit the cheese and use dairy-free burger buns. The rest of the ingredients are naturally dairy-free.

→ What sides pair well with these burgers?

Sweet potato fries, coconut rice, or a crisp tropical coleslaw complement the Hawaiian flavors beautifully.

→ Can I bake the patties instead of grilling?

Yes, bake at 200°C (400°F) for 18-20 minutes, flipping halfway through. Grill the pineapple separately for best results.

→ How long can I store uncooked patties?

Formed patties can be refrigerated for up to 24 hours or frozen for up to 3 months. Thaw frozen patties overnight before cooking.