Sweet Onion Teriyaki Chicken Burgers with Pineapple Salsa

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


For the Pineapple Salsa:
1 c. fresh pineapple, finely chopped
3 Tbsp. sweet Vidalia onion, finely chopped
2 Tbsp. green bell pepper, finely chopped
2 tsp. fresh cilantro, finely chopped
1 Tbsp. honey
1-1/2 Tbsp. fresh squeezed lime juice
Pinch of salt

For the Teriyaki Glaze:
1 Tbsp. cornstarch
1 Tbsp. water
1/2 c. granulated sugar
1/2 c. soy sauce
1/4 c. apple cider vinegar
1 clove garlic, minced
1/4 tsp. ground ginger
1/4 tsp. ground black pepper

For the Chicken Patties:
2 pounds ground chicken (dark & white meat mix)
3 Tbsp. sweet Vidalia onion, finely minced
1 clove garlic, finely minced
¼ c. panko (Japanese bread crumbs)
1 tsp. Kosher salt

2-3 Tbsp. vegetable oil for brushing on the grill

6 King’s Hawaiian Sweet Sandwich Rolls

6 leaves lettuce



Preheat a gas grill to medium-low heat.

For the salsa, combine the pineapple, onion, pepper, cilantro, honey, lime juice, and salt together in a medium bowl. Cover with plastic wrap and refrigerate until you assemble the burgers.

To make the teriyaki sauce, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper in a small saucepan. Place on the grill rack (or side burner if available) and let simmer, stirring frequently, until sauce thickens and begins to bubble. Remove from heat, transfer to a small bowl and cover with plastic wrap. Set aside momentarily. Increase grill temperature to med-high.

To make the patties, combine the chicken, onion, garlic, panko, and salt in a large bowl. Gently mix until ingredients are thoroughly incorporated, but handle the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal patties, just large enough to fit the rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack and cover each with the teriyaki sauce. Cover, and cook about 2 minutes, then baste again and cook another 3-4 minutes. Flip the burgers and baste again with the sauce. Cook another 2 minutes, baste again and cook 3-4 minutes more, or until the juices run clear (total cooking time is 5-6 minutes per side). During the last 2 minutes of cooking, arrange the buns, cut side down, around the edges of the grill rack to toast lightly.
Remove the patties from the grill.

To assemble the sandwiches place buns cut side up. Place one letteuce leaf on each bun. Place the patties on top of the lettuce and top each with a generous amount of pineapple salsa. Cover with the top bun. Serve and enjoy!