Ever have one of those days where you’re craving something that feels like a vacation but need to get dinner on the table without a fuss? That’s where these Hawaiian Teriyaki Pineapple Burgers come in. They’re a fun, flavorful twist on your classic burger, combining juicy beef with sweet, caramelized pineapple and a sticky, savory-sweet teriyaki glaze. It’s a taste of the islands, right from your own backyard grill or stovetop. No complicated techniques or hard-to-find ingredients here—just a simple, delicious meal that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
This recipe is the perfect solution for a busy weeknight. It comes together in about 30 minutes, uses simple ingredients you can find at any grocery store, and delivers a huge payoff in flavor. The combination of the savory burger, the sweet pineapple, and that homemade teriyaki sauce is just magic. And honestly, it’s a fantastic way to sneak a little fruit into your family’s dinner. Kids go crazy for the sweet pineapple ring on top, and you’ll love how easy and satisfying the whole meal is. A total crowd-pleaser.
Ingredients
- 1 ½ lbs ground beef (80/20 blend for the best flavor and juiciness)
- 1 tsp garlic powder (for a quick, savory punch)
- 1 tsp onion powder (adds depth to the burger patty)
- Salt and black pepper to taste (the essential seasonings)
- 4 slices provolone or Swiss cheese (for that melty, creamy layer)
- 4 whole wheat or brioche burger buns (for toasting and holding everything together)
- 4 large rings of fresh pineapple (about ½ inch thick, for grilling and sweetness)
- 1 tbsp olive oil (for brushing the pineapple and cooking)
- ½ cup low-sodium soy sauce (the salty, umami base of the sauce)
- ¼ cup packed brown sugar (for sweetness and caramelization)
- 2 tbsp honey (adds a rich, floral sweetness to the glaze)
- 1 tbsp rice vinegar (provides a touch of acidity to balance the sauce)
- 1 tsp grated fresh ginger (for a bright, zesty kick)
- 2 cloves garlic, minced (for authentic, savory flavor)
- 1 tbsp cornstarch (to thicken the sauce perfectly)
- 2 tbsp water (to mix with the cornstarch)
- Optional toppings: lettuce, red onion slices, mayonnaise
Step By Step Method
- First, make your teriyaki glaze. In a small saucepan over medium heat, combine the soy sauce, brown sugar, honey, rice vinegar, ginger, and minced garlic. Bring it to a gentle simmer, stirring until the sugar dissolves.
- In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly whisk this into the simmering sauce. Keep cooking for another 2-3 minutes, stirring constantly, until the sauce thickens nicely. Remove from heat and set aside.
- Now, make the patties. In a large bowl, gently combine the ground beef, garlic powder, onion powder, salt, and pepper. Don’t overmix! Divide the mixture into four equal portions and shape them into patties, slightly wider than your buns since they’ll shrink a bit.
- Heat a grill, grill pan, or large skillet over medium-high heat. Brush your pineapple rings lightly with olive oil and grill them for 2-3 minutes per side, until they have beautiful grill marks and are caramelized. Set them aside.
- Cook your burger patties for about 4-5 minutes per side for medium doneness, or until they reach your preferred level. In the last minute of cooking, brush the top of each patty generously with the teriyaki glaze and place a slice of cheese on top. Cover for 30 seconds to let the cheese melt.
- While the patties cook, lightly toast your buns. To assemble, place a burger patty on the bottom bun, top with a grilled pineapple ring, and drizzle with more teriyaki glaze. Add any other toppings you like, pop the top bun on, and serve immediately.
Serving Ideas & Pairings
These burgers are a complete meal all on their own, but I love serving them with a simple side to round things out. A crisp, green side salad with a light vinaigrette is my go-to because it cuts through the richness of the burger. For a more traditional feel, some sweet potato fries or a simple pasta salad would be absolutely delicious. And if you’re really looking for easy healthy dinner ideas, just add some carrot and celery sticks on the side. So good.
Creative Variations
This recipe is wonderfully flexible. For a lighter option, you can use ground turkey or chicken instead of beef—just add an extra tablespoon of teriyaki sauce to the meat mixture to keep it moist. Not a beef fan? A large portobello mushroom cap, grilled and basted with teriyaki, makes an incredible vegetarian burger. You can also play with the cheese; a sharp white cheddar or even a pepper jack would be fantastic here. And if you want to get really creative, try adding a slice of smoked turkey underneath the pineapple ring for a fun Hawaiian pizza vibe.
Crockpot Notes
While these burgers are best cooked fresh, you can use your slow cooker to keep your teriyaki meat mixture warm for a crowd-friendly serving style. Simply brown 2 lbs of ground beef with the seasonings, drain any excess fat, and transfer it to your crockpot. Stir in the entire batch of teriyaki sauce. Cook on LOW for 2-3 hours just to keep it warm and let the flavors meld. Serve the meat mixture on buns and top with the grilled pineapple and cheese for an easy, make-ahead option that’s perfect for potlucks or game day.
Storage Tips
Leftover cooked burger patties (without the bun and toppings) can be stored in an airtight container in the refrigerator for up to 3 days. The teriyaki sauce can be kept separately in the fridge for up to a week. I don’t recommend freezing the assembled burgers, as the pineapple texture will change, but you can freeze the cooked patties for up to 2 months. Thaw them overnight in the fridge before reheating.
Leftover Ideas
Leftover burger patties are a gift! Crumble them up and toss them into a lettuce wrap or a salad for a quick protein boost. You can also chop them up and mix them with scrambled eggs for a hearty breakfast scramble. Another favorite of mine is to slice the patty thin, warm it gently, and use it as a topping for a baked potato along with some leftover teriyaki sauce. It makes for a completely new and easy meal.
Doneness Test
The best way to know if your burger is done is to use an instant-read meat thermometer. For ground beef, you’re looking for an internal temperature of 160°F for well-done, which is the recommended safe temperature. The patty should feel firm to the touch in the center, and the juices should run clear. If you press on it gently with your spatula, it shouldn’t feel soft or squishy in the middle. And remember, it will continue to cook a little bit after you take it off the heat.
FAQs
- Can I use canned pineapple instead of fresh? Absolutely! Canned pineapple rings in juice (not heavy syrup) work just fine. Just be sure to pat them very dry with a paper towel before grilling so they get those nice marks instead of steaming.
- I need easy weeknight dinners. Is this really quick? You bet! From start to finish, you can have these on the table in under 30 minutes. The sauce comes together in the time it takes to shape the patties, making it one of my favorite quick dinner ideas.
- What are some other healthy dinner recipes I can make with ground beef? Ground beef is so versatile for cheap dinners for a family. Try a leaner beef and veggie stir-fry, stuffed bell peppers, or a hearty chili loaded with beans and vegetables.
- Can I make the sauce ahead of time? Definitely. The teriyaki sauce can be made up to a week in advance and stored in the fridge. Just give it a quick reheat in the microwave or a saucepan, adding a tiny splash of water if it’s too thick.