Irresistible Hawaiian Chicken Burgers

I never thought I’d be the person putting pineapple on anything burger-related, but here we are. For years, I stayed far away from the whole Hawaiian pizza debate, figuring fruit and savory just didn’t mix. Then one summer, my husband grilled up some teriyaki chicken with grilled pineapple on the side, and I realized I’d been missing out.

These Hawaiian chicken burgers are basically that combination, but better. You get the sweet-and-savory thing going with teriyaki sauce and grilled pineapple, plus a little kick from sriracha to balance it all out. The ground chicken stays juicy thanks to the sesame oil, and the bacon adds that smoky crunch. I know it sounds like a lot happening on one bun, but somehow it all just works.

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What Kind of Ground Chicken Should I Use?

Ground chicken can vary quite a bit depending on what parts of the chicken are ground up. For burgers, I’d recommend using ground chicken that includes some dark meat, not just breast meat, since it has more fat and will keep your burgers moist and juicy. If you can only find ground chicken breast, that’s fine too – just be careful not to overcook it since it can dry out more easily. You can also ask your butcher to grind chicken thighs for you if you want extra flavor and moisture, or even grind your own at home if you have a food processor or meat grinder.

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Options for Substitutions

These burgers are easy to customize based on what you have in your kitchen:

• Ground chicken: Ground turkey works great as a substitute and cooks the same way. You can also use ground pork for a richer flavor, though it will change the overall taste profile a bit.
• Sesame oil: If you don’t have sesame oil, use vegetable or canola oil instead. The burgers won’t have that nutty flavor, but they’ll still taste good. You could add a sprinkle of toasted sesame seeds to the mix for a similar effect.
• Cilantro: Not a cilantro fan? Swap it with fresh parsley or green onions for a milder herb flavor.
• Ginger powder: Fresh grated ginger (about 1 tablespoon) works even better if you have it. Just mince it finely before adding to the meat mixture.
• Teriyaki sauce: Regular teriyaki sauce works fine if you’re not avoiding soy. In a pinch, you can mix soy sauce with a bit of honey and garlic powder for a quick substitute.
• Canadian bacon: Regular bacon or ham slices make good alternatives. Just cook the bacon until crispy before adding to your burger.
• Fresh pineapple: Canned pineapple rings work perfectly here – just drain them well and pat dry before grilling or pan-frying.

Watch Out for These Mistakes While Grilling

Ground chicken is much leaner than beef, which means these burgers can dry out quickly if you cook them past 165°F – use an instant-read thermometer and pull them off the grill at 160°F so the residual heat finishes the job without turning them into hockey pucks.

Another mistake is handling the patties too much when forming them, which can make the burgers dense and tough instead of tender – mix the ingredients gently and shape them just enough to hold together.

To prevent your burgers from sticking to the grill, make sure your grates are clean and well-oiled before you start cooking, and resist the urge to press down on the patties with your spatula, which squeezes out all the moisture.

Finally, wait until after you flip the burgers to brush on the teriyaki sauce – adding it too early can cause it to burn and taste bitter instead of sweet and savory.

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What to Serve With Hawaiian Chicken Burgers?

These burgers are pretty filling on their own, so I like to keep the sides simple and let the sweet and savory flavors shine. A batch of crispy sweet potato fries or regular fries is always a good call, and they’re perfect for dipping in extra teriyaki sauce. For something lighter, try a crunchy Asian-style slaw with cabbage, carrots, and a sesame dressing, or even just some kettle-cooked potato chips if you’re keeping things easy. If you want to go all-in on the tropical theme, grilled corn on the cob brushed with butter and lime juice makes a great addition to the plate.

Storage Instructions

Store: Keep your cooked chicken burgers in an airtight container in the fridge for up to 3 days. I like to store the patties separate from the buns and toppings so everything stays fresh and the buns don’t get soggy.

Freeze: These burgers are great for freezing! You can freeze the cooked patties for up to 3 months by wrapping each one individually in plastic wrap, then placing them all in a freezer bag. You can also freeze the uncooked patties the same way if you want to prep ahead.

Reheat: Thaw frozen patties in the fridge overnight, then warm them up in a skillet over medium heat for a few minutes on each side. You can also microwave them for about 1-2 minutes, but the skillet method keeps them juicier and gives you a better texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 55-65 g
• Fat: 38-46 g
• Carbohydrates: 32-38 g

Ingredients

For the chicken patties:

• 1 lb ground chicken
• 1.5 tbsp sesame oil
• 1/2 cup cilantro (finely chopped)
• 1.5 tsp ginger
• 4 tsp sriracha
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 6 tbsp teriyaki sauce

For the cooked toppings:

• 4 pineapple slices
• 1/8 tsp red pepper flakes
• 4 slices bacon

For serving:

• 4 burger buns (toasted)
• lettuce
• tomatoes
• onions
• cheese
• mustard

Step 1: Prepare Mise en Place and Cook Bacon

• 4 slices bacon
• lettuce
• tomatoes
• onions
• cheese
• mustard

Start by cooking the bacon in a skillet over medium heat until it reaches your desired crispness, about 8-10 minutes.

While the bacon cooks, prepare all your burger toppings: slice the tomatoes and onions, and arrange the lettuce, cheese, and mustard nearby for easy assembly.

This parallel cooking saves time since bacon and burger prep happen simultaneously.

Step 2: Mix and Form Chicken Patties

• 1 lb ground chicken
• 3/4 tsp salt
• 1.5 tsp ginger
• 4 tsp sriracha
• 1.5 tbsp sesame oil
• 1/2 cup cilantro
• 1/2 tsp garlic powder
• 1/8 tsp red pepper flakes

In a large bowl, combine the ground chicken with salt, ginger, sriracha, sesame oil, cilantro, garlic powder, and red pepper flakes.

Mix gently with your hands until just combined—overworking the meat makes tough burgers.

Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick.

I like to make a small indent in the center of each patty with my thumb, which helps them cook evenly and prevents them from puffing up on the grill.

Step 3: Preheat Grill and Cook Burgers (First Side)

Preheat your grill to medium-high heat (around 375-400°F if using a gas grill) and lightly oil the grates to prevent sticking.

Place the chicken patties on the grill and cook undisturbed for 7 minutes without flipping.

This allows a nice crust to develop and gives the patties time to cook through since chicken takes longer than beef.

Step 4: Flip Burgers and Grill Pineapple with Glaze

• 6 tbsp teriyaki sauce
• 4 pineapple slices

Flip the chicken patties carefully and brush the cooked side with teriyaki sauce.

Place the pineapple slices directly on the grill grates alongside the burgers and cook everything for 7 more minutes.

The pineapple will caramelize beautifully and complement the Hawaiian theme, while the teriyaki adds a sweet-savory glaze.

I find that teriyaki on the already-cooked side stays on better and doesn’t burn as easily.

Step 5: Toast Buns and Assemble Burgers

• cooked chicken patties from Step 2
• cooked bacon from Step 1
• grilled pineapple from Step 4
• 4 burger buns

During the final minutes of grilling, lightly toast the burger buns cut-side down on the grill or in a toaster—this prevents them from getting soggy.

Once everything is cooked, remove the patties, bacon, and pineapple from the grill.

Build each burger by spreading mustard on the bottom bun, then layering with lettuce, tomato, onion, a chicken patty, cheese, a pineapple slice, and bacon.

Top with the upper bun and serve immediately while everything is still warm.