Delicious and hearty Gluten Free Grilled Chicken and Pineapple Teriyaki Burgers with a sweet and spicy teriyaki glaze.
I’ve been seeing all these posts today from friends in Utah about how freezing cold it is and how they woke up to snow on the ground.
Numero uno reason why I do NOT live in Utah.
Of course I would love to be by my family and the many friends we have there, but nobody (and I mean NOBODY), can convince me that living in the snow is remotely a good idea. In fact, I think it sounds like the worst idea on planet Earth.
I don’t like anything to do with the snow. I don’t like skiing, snowboarding, snowball fights, ice skating, snow angels, you name it. I think that all those icy cold activities should just burn in…
…okay, sorry. I got a little carried away there. But can you understand now just exactly how I feel about being cold? Okay, good.
So, meanwhile, as my friends are crying their frozen little eyeballs out, I am posting about these fantastic Gluten Free Grilled Chicken and Pineapple Teriyaki Burgers.
Yes, people. Grilling season is upon us.
Now, I’m not gonna like. I STILL do not have a grill.
ARE. YOU. KIDDING. ME?!?!
I may paint a fancy picture of food, or pretend to know what I am doing all the time when it comes to cooking. But, I cannot lie. I do not own a grill.
Not only do I not own a grill, I have no idea how to use one. Literally, I am 31 years old, a food blogger, and do not know how to operate one of the most marvelous contraptions on earth.
I LOVE a good grilled flavor. You know that point where your meat is just slightly charred, but not burned, and the outside has that thin crispy coating???
Yeah! That’s what I’m talking about.
Maybe Ben will read this post and magically surprise me with a grill for my birthday. Then maybe, just maybe, I will throw out my George Foreman that I have been using for the last 11 1/2 years of my life.
But when that day comes when I can actually walk out onto my porch, fire up my fancy grill, and get to cooking, one of my very first meals will most definitely be these Chicken and Pineapple Teriyaki Burgers.
Marinating the chicken and pineapple in gluten free teriyaki sauce beforehand, gives them both a sweet and salty juiciness along with an Asian punch.
But a little marinade is not enough. Not nearly enough.
If you want these burgers to knock your socks off, you HAVE to make the teriyaki glaze.
It’s FULL OF FLAVOR!
After making these sandwiches, I made another batch of this sauce to use in a lettuce wrap recipe I created. I’ll most definitely be sharing that recipe in the very near future cuz it is fantastico!
Okay, so I’ve just realized that is the third Spanish word I have written in this post. Teriyaki burgers have absolutely NOTHING to do with Spanish. Not even in the least bit.
Hmmm…maybe if I knew some Japanese words. Or Mandarin. Or…I actually don’t even know what country teriyaki is technically from. Korea? Taiwan? Or is it a Hawaiian or Polynesian flavor?
I have no idea!!!
I need to do some major research here!!!
Anyway, the combo of the charred grilled chicken with melty-ooey-gooey cheese, the warm and tender pineapple, the bangin’ sauce, and lettuce (just so we can feel healthier) is pure bliss.
I’m warning you, this meal requires a steady two handed grip and napkins, many napkins, close by. I’d be thoroughly impressed if you can finish this sandwich without feeling like a sticky head-to-toe two year old at the end of their meal.
Ben was super excited when I told him what I was making for dinner. He has a favorite burger at a place called The Habit that is exactly this…or so I thought. Apparently when they say “burger” they actually mean burger. I just assumed that pineapple goes with chicken.
I should have known better. For something to be Ben’s favorite burger, it must be full on BEEF.
So maybe next time I’ll try the real deal and grill up a hamburger patty to go along with the pineapple and teriyaki glaze. Sounds kind of interesting…
What are you excited to grill this summer?
- For the Burger:
- 4 boneless, skinless chicken breasts (4 oz. each)*
- ⅓ plus ¼ cup Kikkoman gluten free teriyaki sauce, divided
- 4 slices of pineapple, cored, about ¼" thick
- 4 slices Fontina or provolone cheese (or desired cheese)
- 4 gluten free hamburger buns
- lettuce, enough for 4 sandwiches
- For the Sauce:
- ⅓ cup Kikkoman gluten free teriyaki sauce
- ⅓ cup water
- 3 tablespoons brown sugar
- ¼ teaspoon ground mustard
- ¼ teaspoon granulated garlic
- ¼ teaspoon onion powder
- 2 teaspoons sweet chili sauce
- ⅛ teaspoon ground ginger
- 2 teaspoons cornstarch
- Pound and cut chicken breasts to appropriate size, not too thick, for sandwiches.* Place in plastic bag and pour ⅓ cup teriyaki sauce in bag. Cut pineapple slices and place in a separate plastic bag. Pour ¼ cup teriyaki sauce in bag. Seal both bags and marinate in fridge for 1-2 hours.
- During last 20 minutes of marinating, remove from fridge and set on counter. Meanwhile, prepare sauce by adding all sauce ingredients to a small saucepan. Bring to medium heat and stir occasionally until sauce comes to a boil. Reduce to a low boil and stir constantly for 3-4 minutes or until slightly thickened. Remove from heat and allow to cool.
- Heat grill, grill pan, or a George Foreman type appliance to grilling heat (medium-high). Spray grilling pan with cooking spray. Salt and pepper each side of the chicken breasts. Cook chicken on grill for 3-4 minutes on each side or until middle is no longer pink. Add cheese immediately after cooking so it can melt on top. Grill pineapple slices for 3-4 minutes on each side until tender.
- Arrange burgers by placing chicken with cheese on bottom bun, then pineapple, a drizzle of sauce, lettuce, and top bun. Serve immediately.