For these Hawaiian chicken burgers, grilled teriyaki chicken breasts are topped with pineapple slices, bacon, Swiss cheese, and sandwich fixings.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
668 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place bacon in a large, deep skillet, and cook over medium-high heat, occasionally turning until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Step 3
Remove chicken from soy sauce, and discard excess soy sauce. Place chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help cheese melt onto chicken.
Step 4
While chicken is grilling, spread buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set buns aside.
Step 5
To assemble, spread grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and top bun.
