Polynesian Chicken Burgers Raspberry-BBQ Chicken Burgers Raspberry BBQ Chicken Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

when I have summer time luaus, I try to bring the flavors of the islands tot he mainland




1-cup pineapple juice

1 tsp cornstarch

¼ tsp dry mustard

1 TBS cider vinegar

1 TBS ketchup

1 TBS Marscarpone cheese


1½ lbs ground chicken

1 large egg

¼ cup diced green pepper

¼ tsp salt

2 tsp soy sauce

1 tsp Worcestershire sauce

¼ cup pineapple juice

¼ tsp paprika


4 cups shredded cabbage

1 large carrot grated

¼ cup mayonnaise

¼ cup pineapple juice

1 TBS cider vinegar

1 TBS sugar

1 tsp celery seed

Vegetable oil, for brushing on the grill rack


6 – ½ inch thick pineapple slices, grilled

6 Sourdough buns

6 TBS melted butter

1 TBS garlic

Vegetable oil, for brushing on the grill rack



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the spread, in a medium saucepan combine cornstarch, pineapple juice and mustard. Cook over medium heat until thick and bubbly. Remove from heat and cool for 10 minutes. Add vinegar, ketchup and Marscarpone cheese and stir until smooth. Cover and set aside.

To make the patties, combine all ingredients, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

To prepare the slaw, whisk pineapple juice, vinegar, sugar and celery seed together. Pour over cabbage and carrots and toss to cover completely. Cover and set aside. TIP: best if made in advance to let the flavors blend together.

To prepare the buns, slice each in half. Combine melted butter with garlic. Brush cut sides of buns with butter mixture. Cover and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 8 to 10 minutes on each side. Place the sliced buns on the outer edges of the grill cut side down on rack for 1½-minutes on each side to toast lightly.

To assemble the burgers, place patty on bottom bun. Spoon spread over patty. Top with slaw mixture. Add the top bun and serve.