Teriyaki Pineapple Chicken Burgers
Overview
Prep Time: 15 min • Marinating time: 1 hr • Cook Time: 25 min
Total Time: 1 hr 40 min
Makes 4 servings
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what you’ll need:
For the chicken marinade
1, 4 pack of thinly sliced chicken breast
1/2 cup pineapple juice
1/4 cup coconut aminos sauce (or soy sauce)
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp minced garlic
1/2 tsp ground ginger
1 tsp onion powder
1/4 tsp black pepper
1/2 tbsp cornstarch + 1 tbsp water
for the Bugers
1 pack burger buns of choice
Romain lettuce
Canned sliced pineapple (or fresh!)
Mayo
Red onion, thinly sliced
Provolone cheese, sliced
Instructions:
Add all the chicken marinade ingredients, except the cornstarch, in a small bowl and mix well.
Place the chicken in a large ziplock or bowl. Add the marinade and make sure the chicken is well covered. Let the chicken marinate in the fridge for at least an hour but up to 8 hours.
Once marinated, preheat a large pan to medium heat. Once hot, remove the chicken from the marinate and add to the pan and cook for about 6-8 minutes per side or until the internal temperature reaches 165 degrees. The cooking time will depend on how thick your chicken is. Do not get rid of the leftover marinade!!!
While the chicken cooks, add the leftover teriyaki pineapple marinade to a small pot on medium heat. Add the cornstarch & water mixture to the sauce and whisk. Turn the heat to high and bring the sauce to a boil, whisking constantly. Let it boil for about 1 minute until the sauce has thickened, continuing to whisk the entire time. Once thickened, remove from the heat and set aside.
Once the chicken has cooked, turn down the heat to low and brush the teriyaki pineapple sauce over the chicken. Top with provolone cheese, then cover the pan with a lid for a few minutes until the cheese has melted.
Now it’s time to assemble the burgers! I added some mayo to my toasted bun along with the teriyaki pineapple chicken, red onion, pineapple, & lettuce. Serve immediately & enjoy!
