Chicken and Pineapple burger with Jalapeño is a tropical and spicy twist on the classic burger. It features juicy chicken patties, grilled pineapple slices, all sandwiched between soft buns.
The first time I had this was at chain restaurant as a kid. They called it the Hawaiian Burger, cuz, you know – everything with pineapple in must have come from Hawaii. Anyway, They used chicken breast, but I think thighs are much better, and the Jalapeños are nice add on, if you have some in your fridge.
Why Chicken and Pineapple Burger with Jalapeño works:
- It uses flavorful chicken thighs as the base for the patties, which are seasoned with garlic, salt, pepper, and cilantro. . The cilantro adds a fresh and herbal note.
- Because it uses fresh pineapple slices as a topping, which are grilled until caramelized and juicy. The pineapple adds a sweet and tangy flavor.
Chicken and Pineapple Burger with Jalapeño Tips and tricks:
- First, brush the pineapple slices with some honey or brown sugar before grilling, to enhance their sweetness and caramelization. You can also use canned pineapple slices, but make sure to drain them well and pat them dry with paper towels before grilling.
- Second, cook the chicken until they are cooked through and have an internal temperature of 165°F. You can also toast the buns on the grill for a few seconds, to make them warm and crisp. You can also add some cheese to the chicken patties in the last minute of grilling, to make them extra cheesy and melty.
Chicken and Pineapple Burger with Jalapeño
Don't like spicy? Skip the Jalapeño.
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Rate
Servings: 4
Calories: 420kcal
Ingredients
- 4 chicken thighs boneless and skinless (4–6 oz each)
- Teriyaki sauce
- 4 slices cheese: Swiss, brie, feta, gouda, are all nice.
- 4 pineapple slices 1/4 - 1/2" thick
- 4 buns
- 1 red onion thinly sliced
- Pickled Jalapeños
Instructions
- Put the chicken and enough teriyaki sauce to coat it in a plastic bag that can be sealed. Refrigerate it for at least an hour or up to 12 hours to let it marinate.
- You can either grill or pan-fry the meat. If you choose to grill, make sure the grill is hot enough that you can't keep your hand over the grates for more than five seconds. If you choose to pan-fry, use medium heat and a non-stick skillet.
- Take the chicken out of the marinade and put it on the grill. Throw away any leftover marinade.
- Cook for 4 to 5 minutes on the first side; flip and immediately add the cheese to each piece.
- Cook until the cheese melts and the chicken turns slightly brown and feels firm. Then take it off the heat and keep it aside..
- After taking the chicken off the grill, put the pineapple slices and the buns on it. Grill them until the buns are slightly crisp and the pineapple is tender and browned, flipping them once after about 2 minutes.
- Place chicken, red onion, jalapeño slices, and pineapple on each bun. You can add more teriyaki sauce to the chicken if you want.
Nutrition
Calories: 420kcal | Carbohydrates: 44g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 426mg | Potassium: 400mg | Fiber: 2g | Sugar: 14g | Vitamin A: 197IU | Vitamin C: 7mg | Calcium: 183mg | Iron: 12mg
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