Teriyaki Pineapple Chicken Burgers with Sesame Slaw

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes

Quick Ingredients

Chicken patties: 1 1/4 pounds ground chicken, 1/3 cup panko, 1 large egg, 2 sliced scallions, 1 tablespoon low-sodium soy sauce, 1 teaspoon grated ginger, 1 grated garlic clove, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Teriyaki glaze: 1/2 cup low-sodium soy sauce, 1/3 cup pineapple juice, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 grated garlic cloves, 2 teaspoons grated ginger, 1 teaspoon toasted sesame oil, 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Slaw: 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 shredded carrot, 2 tablespoons rice vinegar, 2 teaspoons toasted sesame oil, 1 teaspoon honey, 1/4 teaspoon kosher salt
Sesame mayo: 1/3 cup mayonnaise, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar, 1 teaspoon honey, 1 teaspoon toasted sesame seeds, 1/8 teaspoon kosher salt
To assemble: 4 soft brioche or potato buns, 4 provolone slices, 4 pineapple rings, 2 teaspoons neutral oil

Do This

1. Simmer the teriyaki ingredients, then whisk in the cornstarch slurry and cook until thick and sticky, about 1 to 2 minutes.
2. Mix the sesame mayo and toss the cabbage slaw; let the slaw sit for 10 minutes.
3. Combine the chicken patty ingredients and shape into 4 patties about 4 1/2 inches wide.
4. Heat a grill or grill pan to medium-high, about 400°F, and oil the grates.
5. Grill chicken patties for 5 to 6 minutes per side, brushing with teriyaki near the end, until they reach 165°F.
6. Add provolone to melt, then grill pineapple rings for 2 to 3 minutes per side and toast buns for 30 to 60 seconds.
7. Assemble buns with sesame mayo, teriyaki chicken patties, charred pineapple, crunchy slaw, and extra glaze.

Why You’ll Love This Recipe

Big takeout-style flavor at home: The sticky teriyaki glaze is sweet, savory, gingery, and just tangy enough to balance the burger.
Fresh crunch in every bite: The quick cabbage slaw keeps the burger bright and crisp instead of heavy.
Great texture contrast: Juicy grilled chicken, melted provolone, charred pineapple, creamy sesame mayo, and a soft toasted bun all work together.
Easy to cook indoors or outside: Use an outdoor grill, stovetop grill pan, or cast-iron skillet with the same timing and doneness cues.

Grocery List

Produce: Green cabbage, red cabbage, carrot, scallions, fresh ginger, garlic, pineapple rings or 1 small fresh pineapple
Meat: Ground chicken, preferably 93% lean
Dairy: Provolone cheese slices
Bakery: Soft brioche buns or potato burger buns
Pantry: Low-sodium soy sauce, panko breadcrumbs, mayonnaise, rice vinegar, brown sugar, honey, toasted sesame oil, toasted sesame seeds, cornstarch, kosher salt, black pepper, neutral oil
Refrigerated: Large egg

Full Ingredients

For the Sticky Teriyaki Glaze

1/2 cup low-sodium soy sauce
1/3 cup pineapple juice, from canned pineapple rings or bottled pineapple juice
3 tablespoons packed light brown sugar
2 tablespoons rice vinegar
1 tablespoon honey
2 garlic cloves, finely grated
2 teaspoons freshly grated ginger
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
1 tablespoon cold water

For the Grilled Chicken Patties

1 1/4 pounds ground chicken, cold, preferably 93% lean
1/3 cup panko breadcrumbs
1 large egg, lightly beaten
2 scallions, finely sliced
1 tablespoon low-sodium soy sauce
1 teaspoon freshly grated ginger
1 garlic clove, finely grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil, for your hands and the grill grates

For the Crunchy Cabbage Slaw

2 cups finely shredded green cabbage
1 cup finely shredded red cabbage
1 medium carrot, shredded
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon honey
1/4 teaspoon kosher salt

For the Sesame Mayo

1/3 cup mayonnaise
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1 teaspoon honey
1 teaspoon toasted sesame seeds, lightly crushed between your fingers
1/8 teaspoon kosher salt

For Assembly

4 soft brioche buns or potato burger buns, split
4 slices provolone cheese, about 1 ounce each
4 pineapple rings, about 1/2 inch thick, patted very dry
2 teaspoons neutral oil, for brushing the pineapple
Extra toasted sesame seeds, for finishing if desired

Teriyaki Pineapple Chicken Burgers with Sesame Slaw – Closeup

Step-by-Step Instructions

Step 1: Make the teriyaki glaze

In a small saucepan, combine the low-sodium soy sauce, pineapple juice, brown sugar, rice vinegar, honey, grated garlic, grated ginger, and toasted sesame oil. Set the pan over medium heat and bring the mixture to a gentle simmer, stirring often so the sugar dissolves evenly. Simmer for 3 to 4 minutes.

In a small bowl, stir together the cornstarch and cold water until smooth. Whisk the slurry into the simmering sauce. Cook for 1 to 2 minutes, whisking constantly, until the glaze thickens enough to coat the back of a spoon. Remove from the heat. You should have about 3/4 cup glaze.

Pour about 1/3 cup of the glaze into a small bowl for brushing the chicken during grilling. Keep the remaining glaze separate for drizzling on the finished burgers. This prevents any cross-contamination from the basting brush.

Step 2: Mix the sesame mayo

In a small bowl, stir together the mayonnaise, toasted sesame oil, rice vinegar, honey, crushed toasted sesame seeds, and kosher salt. Taste it; it should be creamy, lightly nutty, and slightly tangy. Cover and refrigerate until you are ready to assemble the burgers.

Step 3: Toss the crunchy cabbage slaw

In a medium bowl, combine the shredded green cabbage, shredded red cabbage, and shredded carrot. Add the rice vinegar, toasted sesame oil, honey, and kosher salt. Toss well with tongs or clean hands until the cabbage is lightly coated.

Let the slaw sit for 10 minutes while you shape the patties and heat the grill. It will soften just slightly while staying crunchy. Right before assembling the burgers, toss it again and drain off any excess liquid from the bottom of the bowl so the buns do not get soggy.

Step 4: Shape the chicken patties

In a large bowl, combine the cold ground chicken, panko, beaten egg, sliced scallions, low-sodium soy sauce, grated ginger, grated garlic, kosher salt, and black pepper. Mix gently with a fork or your hands just until combined. Try not to overwork the mixture; overmixing can make chicken patties feel firm instead of tender.

Lightly oil your hands with a little of the neutral oil. Divide the mixture into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb; this helps the patties cook evenly and keeps them from puffing up too much on the grill.

Place the patties on a plate and refrigerate for 10 minutes while the grill heats. A short chill helps them firm up and makes them easier to move.

Step 5: Heat the grill

Preheat an outdoor grill, grill pan, or cast-iron skillet to medium-high heat, about 400°F. If using an outdoor grill, clean the grates well and oil them lightly. If using a grill pan or skillet, add just enough neutral oil to create a thin coating.

Because the teriyaki glaze contains sugar, it is best to brush it on near the end of cooking rather than at the beginning. This gives you that sticky teriyaki finish without burning the outside before the chicken is cooked through.

Step 6: Grill the chicken patties and melt the provolone

Place the chicken patties on the hot grill. Cook for 5 to 6 minutes on the first side without pressing down on them. Flip carefully with a thin spatula and cook for another 4 minutes.

Brush the tops of the patties with the reserved teriyaki glaze. Flip once more, brush the second side, and cook for 1 to 2 minutes longer. Add 1 slice of provolone to each patty, close the grill lid if using an outdoor grill, and cook for 1 minute, or until the cheese has melted.

The chicken is done when the center of each patty reaches 165°F on an instant-read thermometer. Transfer the patties to a clean plate and let them rest for 3 minutes while you grill the pineapple and toast the buns.

Step 7: Char the pineapple and toast the buns

Brush the pineapple rings lightly with 2 teaspoons neutral oil. Place them on the hot grill and cook for 2 to 3 minutes per side, until they have deep char marks and the edges look slightly caramelized. If your pineapple is very juicy, pat it dry again before grilling so it chars instead of steaming.

Place the split buns cut-side down on the grill for 30 to 60 seconds, just until warm and lightly toasted. Watch closely because soft buns can brown quickly.

Step 8: Assemble the teriyaki pineapple chicken burgers

Spread sesame mayo on the bottom and top halves of each toasted bun. Place a cheesy teriyaki chicken patty on each bottom bun. Spoon or brush a little of the clean reserved teriyaki glaze over the cheese and patty.

Add 1 charred pineapple ring to each burger, then pile on a generous handful of crunchy cabbage slaw. Sprinkle with extra toasted sesame seeds if you like. Add the top buns and serve immediately while the chicken is hot, the cheese is melted, and the slaw is still crisp.

Pro Tips

Use cold ground chicken: Cold meat is easier to shape and less sticky, which helps the patties hold together on the grill.
Do not brush teriyaki too early: The brown sugar and honey can scorch over direct heat, so glaze during the final 2 to 3 minutes of cooking.
Pat the pineapple very dry: Removing extra moisture helps the pineapple char instead of steam.
Toast the buns: A quick toast gives the soft bun enough structure to hold the sauce, pineapple, and slaw.
Use a thermometer: Ground chicken should reach 165°F in the center for safe, juicy results.

Variations

Spicy teriyaki burger: Stir 1 to 2 teaspoons sriracha or chili garlic sauce into the sesame mayo.
Hawaiian-style turkey burger: Swap the ground chicken for 1 1/4 pounds ground turkey and cook to the same internal temperature of 165°F.
Lettuce wrap version: Skip the buns and serve each patty in large butter lettuce leaves with pineapple, slaw, sesame mayo, and a small drizzle of glaze.

Storage & Make-Ahead

Store cooked chicken patties, teriyaki glaze, slaw, sesame mayo, pineapple, and buns separately for the best texture. Refrigerate cooked patties in an airtight container for up to 3 days. Reheat patties in a covered skillet over medium-low heat for 4 to 6 minutes, or until warmed through to 165°F. Refrigerate the teriyaki glaze for up to 1 week and rewarm gently before using. The sesame mayo can be made up to 4 days ahead. The slaw is best within 24 hours, but for maximum crunch, shred the vegetables up to 2 days ahead and toss them with the dressing shortly before serving. Raw shaped chicken patties can be covered and refrigerated for up to 12 hours before grilling.

Nutrition (per serving)