Caribbean Teriyaki Chicken Burgers with Grilled Pineapple
For the Chicken Burgers:
1 Lb. Ground Chicken
1/4 C. Scallions, Chopped
1 Tbsp. Soy Sauce
1 Tsp. Sriracha
1 Tsp. Fresh Grated Ginger
1 Garlic Clove, Minced
Salt, Pepper To Taste
4 Slices of Fresh Pineapple
1 Tbsp. Brown Sugar
4 Lettuce Leaves
4 Slices Pepper Jack Cheese
4 Onion Buns
Heat grill. When hot, clean the grates and spray with oil. Place ground chicken in large bowl. Add scallions, soy sauce, sriracha, ginger, garlic, salt and pepper. Mix thoroughly. Form ground chicken into 4 patties. Place the patties on the grill and cook on high heat for about 7 minutes on each side, making sure the chicken is cooked through. These patties can also be cooked on high on the stove top if unable to be grilled. While the patties are cooking, evenly coat the pineapple slices with brown sugar and grill for about 3 minutes on each side, when they begin to brown. If using the stove to cook the chicken patties, the pineapple can be cooked under the broiler on high for about 5 minutes.
To serve, place a chicken burger on the bottom half of each bun. Coat with Caribbean teriyaki sauce (recipe follows). Top with pineapple, lettuce, then a slice of pepper jack cheese on each. Try toasting the bun with some chipotle aioli on for extra flavor :) Serve with sweet potato fries.
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For the Caribbean Teriyaki Sauce:
1/4 C. Pineapple Juice
1/4 C. Orange Juice
3 Tbsp. Soy Sauce
1 Tsp. Lemon Juice
1 1/2 Tbsp. Brown Sugar
1/2 Tsp. Onion Powder
1/2 Tsp. Freshly Grated Ginger
1 Garlic Clove, Minced
1 Tsp. Crushed Red Pepper Flake
1/2 Tsp. Cracked Pepper
2 Tsp. Corn Syrup
Combine all ingredients in a small saucepan over medium heat. Let reduce for 15-20 minutes, until reaches desired thickness. Remove from heat and set aside to cool.
1 Lb. Ground Chicken
1/4 C. Scallions, Chopped
1 Tbsp. Soy Sauce
1 Tsp. Sriracha
1 Tsp. Fresh Grated Ginger
1 Garlic Clove, Minced
Salt, Pepper To Taste
4 Slices of Fresh Pineapple
1 Tbsp. Brown Sugar
4 Lettuce Leaves
4 Slices Pepper Jack Cheese
4 Onion Buns
Heat grill. When hot, clean the grates and spray with oil. Place ground chicken in large bowl. Add scallions, soy sauce, sriracha, ginger, garlic, salt and pepper. Mix thoroughly. Form ground chicken into 4 patties. Place the patties on the grill and cook on high heat for about 7 minutes on each side, making sure the chicken is cooked through. These patties can also be cooked on high on the stove top if unable to be grilled. While the patties are cooking, evenly coat the pineapple slices with brown sugar and grill for about 3 minutes on each side, when they begin to brown. If using the stove to cook the chicken patties, the pineapple can be cooked under the broiler on high for about 5 minutes.
To serve, place a chicken burger on the bottom half of each bun. Coat with Caribbean teriyaki sauce (recipe follows). Top with pineapple, lettuce, then a slice of pepper jack cheese on each. Try toasting the bun with some chipotle aioli on for extra flavor :) Serve with sweet potato fries.
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For the Caribbean Teriyaki Sauce:
1/4 C. Pineapple Juice
1/4 C. Orange Juice
3 Tbsp. Soy Sauce
1 Tsp. Lemon Juice
1 1/2 Tbsp. Brown Sugar
1/2 Tsp. Onion Powder
1/2 Tsp. Freshly Grated Ginger
1 Garlic Clove, Minced
1 Tsp. Crushed Red Pepper Flake
1/2 Tsp. Cracked Pepper
2 Tsp. Corn Syrup
Combine all ingredients in a small saucepan over medium heat. Let reduce for 15-20 minutes, until reaches desired thickness. Remove from heat and set aside to cool.
