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–+ servings
A Teriyaki Chicken Burger with a grilled patty, topped with sweet grilled pineapple slices, shredded cabbage, and fresh cilantro on a bun, served on parchment paper.

Glazed Teriyaki Chicken Burgers with Caramelized Pineapples

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
I’ve made these for backyard BBQs, weeknight dinners, and even just because I was craving something fun. They’re always a hit, and honestly, I look forward to those caramelized pineapples and green onions and the teriyaki glaze every time. If you're ready for a burger that's a little different (in the best way), you're going to love these teriyaki chicken burgers.

Ingredients

Teriyaki Mayo

  • ¼ cup mayonnaise, preferably Kewpie
  • 2 tablespoons teriyaki sauce

Caramelized Pineapples

Teriyaki Chicken Patties

Instructions 

  • Teriyaki Mayo: In a small bowl, mix the mayo and teriyaki sauce and set aside in your fridge.
    ¼ cup mayonnaise, 2 tablespoons teriyaki sauce
    A small glass bowl filled with a creamy, light yellow sauce sits on a white marble surface—perfect for drizzling over Teriyaki Chicken Burgers.
  • Pineapple Rings: Lay the pineapple rings on a cutting board and sprinkle both sides with the sugar. Melt the butter in a small frying over medium-high heat. Add the pineapple rings and sear for 2 minutes. Flip them over, add the green onions, and sear for 2 minutes more, until the sugar on the pineapple is caramelized.
    4 pineapple rings, 1 tablespoon brown sugar, 1 tablespoon butter, 2 green onions
    Four pineapple rings being grilled in a black frying pan on a white surface—perfect as a sweet, juicy topping for Teriyaki Chicken Burgers.
  • Teriyaki Chicken Patties: In a medium bowl, gently mix the ground chicken, panko, cilantro, salt, and pepper and then form into four patties.
    1 lb ground chicken, ½ cup panko, ¼ cup minced cilantro, 1 teaspoon EACH: salt and pepper
    Image for recipe instruction: Four raw Teriyaki Chicken Burger patties with chopped herbs are arranged on a wooden cutting board atop a white marble surface.
  • Make Glaze: In a small bowl, mix the teriyaki sauce and brown sugar.
    ½ cup teriyaki sauce, 1 tablespoon brown sugar
    A white bowl filled with brown teriyaki sauce, perfect for Teriyaki Chicken Burgers, sits on a white marble surface.
  • Cook Burgers: Heat the oil in a large frying pan over medium heat. Add the burger patties and cook for 5 minutes, until golden on the bottom. Flip them over, baste with half of the glaze, and cook for 2 minutes. Flip them over again and baste with the remaining glaze.
    2 tablespoons avocado oil
    Four Teriyaki Chicken Burgers patties are cooking in a white enameled pan with black handles, showing some char and residue on the pan surface.
  • Assemble: Spread the teriyaki mayo on the buns and then top with coleslaw, a burger patty, and a pineapple slice.
    4 brioche buns, Coleslaw
    A teriyaki chicken burger patty topped with caramelized pineapple slices and cilantro, sits on a bun with the top half off, displayed on brown parchment paper next to a bowl of sauce.

Notes

Coleslaw: Keep things simple by picking up a bag of coleslaw from your grocery store, or opt for one of my many coleslaw recipes. If I'm making these in a hurry, I'll thinly slice some purple and green cabbage, toss it with olive oil, salt, and pepper, and call it coleslaw. 
Serving: 1 burger, Calories: 530kcal, Carbohydrates: 50g, Protein: 28g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 107mg, Sodium: 2781mg, Potassium: 854mg, Fiber: 2g, Sugar: 24g, Vitamin A: 209IU, Vitamin C: 6mg, Calcium: 112mg, Iron: 4mg