Hawaiian Teriyaki Burger With Grilled Pineapple

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Quick Ingredients

Teriyaki glaze: 1/3 cup reduced-sodium soy sauce, 1/3 cup pineapple juice, 3 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon mirin, 2 teaspoons grated fresh ginger, 2 minced garlic cloves, 1 teaspoon sesame oil, 2 teaspoons cornstarch mixed with 2 tablespoons water
Sweet mayo: 1/2 cup mayonnaise, 1 tablespoon teriyaki glaze, 2 teaspoons honey, 1 teaspoon rice vinegar, 1/4 teaspoon garlic powder
Burgers: 1 1/2 pounds 80/20 ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 4 slices provolone cheese, 8 slices bacon, 4 pineapple rings, 4 sesame seed buns, 1 1/2 cups shredded green cabbage
For finishing: 1 tablespoon neutral oil for the grill grates, 2 tablespoons softened butter for buns, optional sliced scallions or toasted sesame seeds

Do This

1. Simmer soy sauce, pineapple juice, brown sugar, rice vinegar, mirin, ginger, garlic, and sesame oil for 3 minutes; whisk in cornstarch slurry and cook 1 minute until glossy.
2. Stir together the sweet mayo and chill until serving.
3. Cook bacon in a skillet over medium heat for 10 to 12 minutes until crisp; drain on paper towels.
4. Form 4 beef patties, each about 6 ounces and 3/4 inch thick; season with salt and pepper.
5. Heat grill to 400 to 450 degrees F, then grill pineapple 2 to 3 minutes per side and toast buttered buns 30 to 60 seconds.
6. Grill burgers 4 minutes, flip, brush with teriyaki glaze, and cook 3 to 5 minutes more to 160 degrees F; add provolone during the last minute.
7. Assemble buns with sweet mayo, cabbage, teriyaki-glazed cheeseburgers, bacon, grilled pineapple, and extra glaze.

Why You’ll Love This Recipe

Big island-style flavor at home: Sweet pineapple, savory teriyaki, smoky bacon, and melty provolone make every bite bold and balanced.
Juicy, glossy burgers: The beef patties are brushed with a quick homemade teriyaki glaze right on the grill for a shiny, caramelized finish.
Great textures: Crisp bacon, cool shredded cabbage, soft toasted sesame buns, and juicy grilled pineapple keep the burger exciting from top to bottom.
Weeknight-friendly: Everything comes together in under 40 minutes with simple grocery-store ingredients.

Grocery List

Produce: Fresh pineapple or canned pineapple rings, green cabbage, fresh ginger, garlic, optional scallions
Meat: 80/20 ground beef, thick-cut or regular bacon
Dairy: Provolone cheese slices, unsalted butter
Bakery: Sesame seed hamburger buns
Pantry: Reduced-sodium soy sauce, pineapple juice, brown sugar, rice vinegar, mirin, sesame oil, cornstarch, mayonnaise, honey, garlic powder, kosher salt, black pepper, neutral oil, optional toasted sesame seeds

Full Ingredients

For the Homemade Teriyaki Glaze

1/3 cup reduced-sodium soy sauce
1/3 cup pineapple juice
3 tablespoons packed light brown sugar
1 tablespoon rice vinegar
1 tablespoon mirin
2 teaspoons freshly grated ginger
2 garlic cloves, finely minced
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
2 tablespoons cool water

For the Sweet Mayo

1/2 cup mayonnaise
1 tablespoon prepared teriyaki glaze
2 teaspoons honey
1 teaspoon rice vinegar
1/4 teaspoon garlic powder

For the Burgers

1 1/2 pounds 80/20 ground beef, kept cold until shaping
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 slices provolone cheese
8 slices bacon
4 pineapple rings, each about 1/2 inch thick, patted dry
4 sesame seed hamburger buns
2 tablespoons unsalted butter, softened, for the buns
1 1/2 cups finely shredded green cabbage
1 tablespoon neutral oil, such as canola or avocado oil, for oiling the grill grates

Optional Finishes

1 tablespoon thinly sliced scallions
1 teaspoon toasted sesame seeds
Extra teriyaki glaze for brushing or drizzling

Hawaiian Teriyaki Burger With Grilled Pineapple – Closeup

Step-by-Step Instructions

Step 1: Make the teriyaki glaze

In a small saucepan, combine the reduced-sodium soy sauce, pineapple juice, brown sugar, rice vinegar, mirin, grated ginger, minced garlic, and sesame oil. Set the pan over medium heat and bring the mixture to a gentle simmer, stirring often, about 2 to 3 minutes.

In a small bowl, whisk together the cornstarch and cool water until smooth. Slowly whisk the slurry into the simmering sauce. Cook for 1 minute, stirring constantly, until the glaze looks glossy and lightly thickened. Remove it from the heat. Measure out 1 tablespoon of the glaze for the sweet mayo, then reserve the rest for brushing the burgers.

Step 2: Stir together the sweet mayo

In a small bowl, mix the mayonnaise, 1 tablespoon prepared teriyaki glaze, honey, rice vinegar, and garlic powder until smooth. Cover and refrigerate while you cook the rest of the recipe. This short chill helps the flavor settle and gives the mayo a creamy, sweet-savory balance.

Step 3: Cook the bacon until crisp

Place the bacon slices in a large skillet in a single layer. Set the skillet over medium heat and cook for 10 to 12 minutes, turning occasionally, until the bacon is browned and crisp. Transfer the bacon to a paper towel-lined plate to drain. If needed, cook in two batches so the slices crisp instead of steaming.

Step 4: Shape and season the beef patties

Divide the ground beef into 4 equal portions, about 6 ounces each. Gently form each portion into a patty about 3/4 inch thick and slightly wider than the buns, since the burgers will shrink as they cook. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers stay flat on the grill.

Season both sides of the patties with the kosher salt and black pepper just before grilling. Try not to overwork the beef while shaping, because loosely formed patties stay more tender and juicy.

Step 5: Preheat the grill and prepare the toppings

Preheat an outdoor grill to medium-high heat, about 400 to 450 degrees F. Clean the grill grates well, then lightly oil them using tongs and a folded paper towel dipped in neutral oil. Pat the pineapple rings dry so they caramelize instead of steaming. Butter the cut sides of the sesame seed buns.

If you are cooking indoors, preheat a cast-iron grill pan or large skillet over medium-high heat for 4 to 5 minutes. Open a window or turn on the vent, since the teriyaki glaze can sizzle when it hits the hot pan.

Step 6: Grill the pineapple and toast the buns

Place the pineapple rings on the hot grill and cook for 2 to 3 minutes per side, until dark grill marks appear and the fruit smells sweet and caramelized. Transfer the pineapple to a plate.

Place the buttered buns cut-side down on the grill and toast for 30 to 60 seconds, just until golden at the edges. Watch closely, because buns can go from toasted to burnt quickly. Remove the buns and set them aside.

Step 7: Grill and glaze the burgers

Place the seasoned beef patties on the hot grill. Cook for 4 minutes without pressing down on them; pressing squeezes out the juices. Flip the patties, then brush the cooked side generously with teriyaki glaze.

Continue grilling for 3 to 5 minutes more, brushing with another thin layer of glaze during the last 1 to 2 minutes. Cook the burgers until the center reaches 160 degrees F on an instant-read thermometer. Because the glaze contains sugar, add it after the first flip so it caramelizes without burning.

Step 8: Melt the provolone and assemble the burgers

During the final minute of cooking, place 1 slice of provolone on each burger. Close the grill lid or loosely tent the patties with foil until the cheese melts, about 45 to 60 seconds.

To assemble, spread sweet mayo on the bottom and top halves of each toasted sesame bun. Add a small handful of shredded cabbage to the bottom bun, then top with a teriyaki-glazed cheeseburger, 2 slices of crispy bacon, and 1 grilled pineapple ring. Drizzle with a little extra teriyaki glaze if desired, then add the top bun. Serve immediately while the cheese is melty, the pineapple is warm, and the bacon is crisp.

Pro Tips

Keep the beef cold: Cold ground beef holds its shape better and stays juicier when it hits the hot grill.
Pat the pineapple dry: Removing surface moisture helps the pineapple get bold grill marks and deeper caramelized flavor.
Glaze late, not early: Teriyaki sauce has sugar, so brushing it on during the second half of cooking prevents scorching.
Use a thermometer: Ground beef should reach 160 degrees F for food safety and reliable doneness.
Build with cabbage on the bottom: The cabbage creates a crisp layer that helps keep the bottom bun from getting soggy.

Variations

Spicy Hawaiian Burger: Stir 1 to 2 teaspoons sriracha or chili garlic sauce into the sweet mayo, and add sliced jalapeños before serving.
Turkey Teriyaki Burger: Swap the beef for 1 1/2 pounds ground turkey. Add 1 tablespoon olive oil and 1 tablespoon panko to the turkey mixture for moisture, and cook to 165 degrees F.
Double Pineapple Burger: Add 2 tablespoons finely chopped pineapple to the sweet mayo and use an extra pineapple ring on each burger for a sweeter, juicier version.

Storage & Make-Ahead

For the best texture, store the components separately. Refrigerate cooked burger patties in an airtight container for up to 3 days, cooked bacon for up to 4 days, teriyaki glaze for up to 1 week, and sweet mayo for up to 5 days. Reheat burger patties in a covered skillet over medium-low heat for 3 to 5 minutes, adding a splash of water to create gentle steam, or microwave in 30-second bursts until warmed through. Toast buns fresh right before serving. You can make the teriyaki glaze, sweet mayo, shredded cabbage, and cooked bacon up to 1 day ahead; shape the patties up to 8 hours ahead and keep them covered in the refrigerator until grilling.

Nutrition (per serving)