Why I Love This Recipe

There’s just something about the combination of smoky grilled chicken, sweet pineapple, and sticky teriyaki sauce that tastes like summer. Every layer brings something different, from the juicy marinated chicken to the melted provolone and crisp toppings, all tucked into a toasted bun. They’re messy in the best way possible and guaranteed to disappear fast.

Enjoying The Leftovers

If you have leftover chicken, don’t stop at burgers. Slice it up for rice bowls, toss it into a salad, or wrap it in lettuce for an easy lunch the next day. The extra teriyaki sauce is delicious drizzled over just about everything.

Storing

Store the cooked chicken and teriyaki sauce in separate airtight containers in the refrigerator for up to 4 days. Keep the buns, pineapple, lettuce, and onion separate until you’re ready to assemble so everything stays fresh.

Reheating

Warm the chicken gently in a skillet or microwave until heated through, then brush with the reserved teriyaki sauce before assembling your burger. Toast the buns, add your toppings, and serve while everything is warm and melty.

A close up shot of a chicken burger with pineapple slices, lettuce and a sauce inside of a bun.
No ratings yet

Teriyaki Pineapple Chicken Burgers

Sweet, savory, and packed with tropical flavor, these Teriyaki Pineapple Chicken Burgers are a fun way to switch up burger night. Juicy marinated chicken, homemade teriyaki glaze, grilled pineapple, melted provolone, and fresh toppings come together for a burger that's perfect for summer cookouts or an easy weeknight dinner.
Print Pin Watch Video
Prep Time 15 minutes
Cook Time 25 minutes
Marinating time 1 hour
Total Time 1 hour 40 minutes
US M
Servings 4

Ingredients

For the chicken marinate
  • 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 burgers
  • 1 pack burger buns of choice
  • Romain lettuce
  • Canned sliced pineapple or fresh!
  • Mayo
  • Red onion, thinly sliced
  • Provolone cheese, sliced
US – M

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, and lettuce. Serve immediately and enjoy!

Equipment

mixing bowls
cutting board
measuring cups
saute pan

Nutrition Per Serving

Calories: 383kcal | Carbohydrates: 14g | Protein: 60g | Fat: 7g | Fiber: 1g