Grilled Pineapple Teriyaki Chicken Burger
Delicious Grilled Chicken Breast that is marinated in a Teriyaki marinade then topped with grilled pineapple, red onion, cheese and a toasted bun. This Grilled Pineapple Teriyaki Chicken Burger will be your new favorite burger!
- 4 boneless skinless chicken breasts pounded evenly
- 2/3 c. teriyaki sauce
- 4 pineapple rings
- 1 red onion sliced
- 4 lettuce leaves
- 8 slices bacon prepared
- 4 slices provolone cheese
- 4 buns
- 2 Tbsp butter
Place chicken breasts and teriyaki sauce in Ziploc bag, squeezing as much air as possible out. Place in fridge, flipping if you can half way, for at least 4 hours and up to 24 hours. After it is done marinating remove chicken from bag and throw away marinade.
Preheat the grill to medium high and lightly oil the grates. Grill the rings of pineapple and red onion slices until caramelized and tender, about 3 minutes per side for the pineapple and 4 minutes for the red onion. Remove ad cover with foil to keep warm.
Grill the chicken breasts for 4 minutes on the first side, flip, and grill 4 minutes, or until internal temp reaches 165 degrees F. During the last few minutes of cooking place a slice of cheese on top of each chicken breast.
While burgers are grilling butter inside of buns and place the buns, butter side down on grill. Grill until lightly toasted, remove from grill.
Top buns with leaf lettuce, chicken breast, red onion, pineapple ring and two slices of bacon then top with the top of the bun. Serve immediately.
Calories: 664kcal | Carbohydrates: 41g | Protein: 44g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 135mg | Sodium: 2453mg | Potassium: 844mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2280IU | Vitamin C: 13.6mg | Calcium: 326mg | Iron: 3.3mg