Sweet and Smoky Chicken Burgers with Grilled Pineapple Salsa

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Cilantro Mayonnaise
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

Grilled Pineapple Salsa
1/2 ripe pineapple, sliced into long slices
1 red bell pepper, sliced into long slices
1 jalapeno, de-veined, seeded and sliced in half
1/4 cup cup red onion, finely chopped
1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
2 teaspoons brown sugar
1/4 teaspoon kosher salt

1&1/2 pounds ground chicken
2 tablespoons soy sauce
2 tablespoons pineapple juice
1 teaspoon olive oil
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Vegetable oil, for brushing on the grill rack
6 slices provolone cheese
6 sourdough rolls, split
6 lettuce leaves


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

To make the cilantro mayonnaise, combine all ingredients in a small bowl, cover and refrigerate until ready to use.

To make the salsa, place the pineapple, bell pepper and jalapeno on the grill grate and grill, turning with tongs, until slightly charred on all sides, 5 – 10 minutes. Transfer to a bowl, and let cook. Cut the cooled pineapple, bell pepper and jalapeno into diced pieces and combine with red onion, cilantro, lime juice, brown sugar and salt in a bowl. Cover and refrigerate until ready to use.

To make the patties, combine the ingredients in a large bowl. Handle the meat as little as possible, and divide mixture into 6 equal portions. Form the portions into patties to fit the rolls. Brush grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 5 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly and place a slice of cheese on each patty.

To assemble the burgers, spread the cut sides of the buns with cilantro mayonnaise. Place a lettuce leaf, patty and equal portion of grilled pineapple salsa on bun bottoms. Add the bun tops and serve.