Grilled teriyaki chicken burgers with pineapple are a sweet-and-savory Hawaiian-style dish featuring juicy ground chicken mixed with teriyaki coconut aminos, ginger, and chives. The burgers and the pineapple are grilled to perfection and then drizzled with a delicious teriyaki aioli. Served over lettuce “buns” keeping the dish Paleo and Whole30 friendly. If you love a good burger like we do try these Apple Turkey Burgers with Brie or these Turkey Buffalo Burgers with Bleu Cheese.
Why You’ll Love This Recipe
Irresistible Flavor Profile: The savory, coconut amino-ginger infused chicken pairs perfectly with the caramelized sweetness of grilled pineapple and a tangy teriyaki aioli.
Quick & Easy: Perfect for weeknight dinners or backyard BBQs, ready in under 30 minutes including prep time!
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Ground chicken: chicken that has been processed through a grinder, typically consisting of chicken breast and chicken thigh meat making it a lean protein choice. I like Grass Roots Coop for all my meat purchases.
Egg: are a good source of protein and vitamins and are one of the few foods that should be classified as “superfoods”.
Almond flour: is typically finer and made from blanched almonds, while almond meal is coarser and often includes the almond skins in its preparation.
Ginger root: imparts a zesty, warm flavor that elevates the overall taste with a hint of spiciness and a deep aroma.
Chives: add a subtle oniony flavor and a touch of freshness.
Sesame oil: commonly used in Asian and Middle Eastern cuisines, it is derived from sesame seeds.
Coconut aminos: is a gluten free and soy-free alternative to traditional soy sauce.
Pineapple: is a tropical plant with sweet edible fruit. It is loaded with vitamins and antioxidants.
Sesame seeds: are tiny, nutrient-dense oil seeds having a rich, nutty flavor.
Avocado oil mayonnaise: offers a unique creamy texture and a healthier fat profile.
Garlic powder: is best for when you want a milder flavor that will also coat meats easier for sautéing or quickly frying.
Gochugaru (Korean Chili Pepper Flakes): is a sun-dried Korean chili powder or flake with a mild, slightly sweet, and smoky flavor.
Salt: always salt in moderation in accordance with your dietary preferences.
Instructions
Place the pineapple slices in a bowl: with 2 tablespoons of the coconut aminos and set aside.
In another bowl: add the ground chicken, egg, almond flour, ginger root, chives, sesame oil, 2 tablespoons coconut aminos and mix well. Form into 4 patties.
Make the teriyaki aioli: by whisking together the mayonnaise, coconut aminos, garlic powder, Gochugaru (Korean Chili Pepper Flakes), and salt. Set aside.
Heat the grill: (oiling if necessary) and cook the burgers 5-7 minutes per side.
At the same time: grill the pineapple just long enough to obtain grill marks or get browned slightly if grilling on a Blackstone.
Garnish with sesame seeds: and drizzle with the teriyaki aioli.
Enjoy!
Recipe Tips and Tricks
Don’t skip grilling the Pineapple: Grilling the pineapple slices brings out their natural sweetness and adds a smoky char that complements the teriyaki.
Double the aioli recipe: because its so yummy on steamed broccoli or grilled chicken thighs.
Recipe Variations
Add some onion slices: to the burgers, in fact, grill them up too!
Pepper Jack cheese: are a great addition if you are not concerned about keeping the recipe Paleo or Whole30 friendly.
Brioche buns: toasted lightly on the grill are perfect for these grilled teriyaki chicken burgers with pineapple.
Storage Tips
You can store these grilled teriyaki chicken burgers in the fridge for 3-4 days when placed in an airtight glass container. They also freeze well for up to 6 months.
FAQ’s About Grilled Teriyaki Chicken Burgers (with Pineapple)
Can I make these inside?
Yes, use a skillet or grill pan over medium-high heat with a little coconut oil or cooking spray.
How do I ensure they stay juicy?
Do not overcook; check for an internal temperature of 165 degrees.
What to serve with grilled teriyaki chicken burgers?
Pair them with sweet potato fries, cucumber salad, or crunchy coleslaw like this Sesame Lime Chopped Salad.
Grilled Teriyaki Chicken Burgers (with Pineapple)
Ingredients
Method
- Place the pineapple slices in a bowl with 2 tablespoons of the coconut aminos. Set aside.
- In another bowl add the ground chicken, egg, almond flour, ginger root, chives, sesame oil, 2 tablespoons coconut aminos and mix well. Form into 4 patties.
- Make the teriyaki aioli by whisking together the mayonnaise, coconut aminos, garlic powder, Gochugaru chili flakes and salt. Set aside.
- Heat the grill (oiling if necessary) and cook the burgers 5-7 minutes per side or until they reach 165˚.
- At the same time grill the pineapple slices just long enough to obtain grill marks or get browned slightly if grilling on a blackstone.
- Garnish with sesame seeds and drizzle with the teriyaki aioli.
- Enjoy!
