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.

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.

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.

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.

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.