Teriyaki Chicken Burgers

Name: Teriyaki Chicken Burgers
Prep time: 5 min
Cook time: 15 min
Total time: 1 min
Ingredients: 20 oz DOLE® Pineapple slices; 1 cup Teriyaki sauce (or marinade); Hamburger buns; Chicken; Tomatoes; Lettuce; Swiss cheese; Mayonnaise

These Teriyaki Chicken Burgers pair sticky, savory-sweet teriyaki chicken with smoky, caramelized DOLE® pineapple slices and gooey Swiss cheese for a contrast of juicy, charred, and melty textures on a toasted hamburger bun.

Active cook time is about 15 minutes (allow up to 24 hours to marinate for best flavor); they serve 6 and are ideal for backyard barbecues, quick summer dinners, or casual parties — serve with crowd-pleasing sides like 7 Layer Dip.

Why You’ll Love This Recipe

This burger balances bold teriyaki flavor and grill-char with bright pineapple sweetness and soft Swiss for a handheld meal that’s both comforting and exciting.

Make-ahead marinade builds deep, savory-sweet flavor with minimal effort.
Grilling adds smoky char to the chicken and caramelizes pineapple for complex sweetness.
Simple toppings — lettuce, tomato, mayonnaise — keep the burger balanced and fresh.
Quick active cooking: about 15 minutes on the grill once the chicken is marinated.

Perfect for a weekend cookout or a busy weeknight when you want a burger with a tropical twist and reliable grilling tips.

Ingredients You’ll Need

20 oz DOLE® Pineapple slices: DOLE® Pineapple Slices add sweet, juicy rings that caramelize on the grill for bright contrast to the teriyaki chicken.
1 cup Teriyaki sauce, or marinade: Teriyaki sauce (used as a marinade) provides the salty-sweet glaze and umami backbone that flavors the chicken.
Hamburger buns: Hamburger buns provide structure and a toasty base — choose sturdy, slightly sweet buns to hold the juices and pineapple.
Chicken: Chicken (use 6 boneless skinless chicken breasts or an equivalent weight) is the burger protein that soaks up the teriyaki flavor when marinated.
Tomatoes: Tomatoes add fresh acidity and juiciness to balance the sweet-salty components on the burger.
Lettuce: Lettuce gives a crisp, cool crunch that cuts through the richness of the sauce and cheese.
Swiss cheese: Swiss cheese melts smoothly over the chicken, offering mild nuttiness without overpowering the teriyaki.
Mayonnaise: Mayonnaise adds creaminess and a subtle tang to help bind the toppings and keep the burger moist.

How to Make Teriyaki Chicken Burgers

Prepare the chicken: For Servings: 6, use 6 boneless skinless chicken breasts or an equivalent weight of chicken breasts. Pat the chicken dry, then place in a nonreactive container or resealable bag and pour in 1 cup teriyaki sauce (use as the marinade). Refrigerate and marinate for 24 hours for maximum flavor. If you’re short on time, marinate at least 2–4 hours as a quick alternative.
Preheat the grill: About 15 minutes before cooking, preheat a gas or charcoal grill to medium-high (around 400°F). Create a two-zone fire if possible (direct and indirect heat) to control charring.
Grill the chicken: Remove excess marinade and place the breasts over direct heat. Grill 5–7 minutes per side depending on thickness, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F. Avoid frequent flipping — let one side develop good sear marks before turning.
Add Swiss cheese: During the last 1–2 minutes on the grill, move chicken to indirect heat, top each breast with Swiss cheese, and close the lid to melt the cheese without overcooking the meat.
Grill the pineapple: While chicken finishes, place the 20oz DOLE® Pineapple Slices on the hot grate and grill 1–2 minutes per side until you see dark char marks and light caramelization. Watch carefully so they don’t burn.
Rest and assemble: Let the grilled chicken rest 3–5 minutes to redistribute juices. Toast hamburger buns briefly on the grill if you like. Assemble burgers with lettuce, tomato slices, grilled pineapple, mayonnaise, and the rested teriyaki chicken.

Marinate for Maximum Flavor

Marinating for the full 24 hours gives the teriyaki time to penetrate the meat, creating that signature savory-sweet flavor in every bite. If you must rush, 2–4 hours will still add noticeable flavor but won’t be as deep.

Keep the chicken refrigerated while marinating and use a nonreactive container or a sealed bag. Discard any used marinade that has touched raw chicken.

24 hours = best flavor; 2–4 hours = acceptable shortcut
Always marinate in the refrigerator
Use a resealable bag to coat chicken evenly and save space in the fridge

Grill for Juiciness

Balance direct and indirect heat for perfect doneness: sear over direct heat, then move to indirect heat to finish cooking. Use an instant-read thermometer and remove chicken at 165°F, then rest 3–5 minutes.

Control flare-ups by trimming excess fat and keeping a spray bottle of water nearby for small flames.

Sear first, finish on indirect heat
Flip once for best char and moisture retention
Rest meat 3–5 minutes before assembling

Caramelize the Pineapple

Grill the DOLE® Pineapple Slices over direct heat 1–2 minutes per side until you see dark grill marks and the sugars begin to caramelize. Caramelized pineapple adds bright acidity and a sticky-sweet counterpoint to the teriyaki.

Watch closely: pineapple sugars go from caramelized to burnt quickly, so short, high-heat searing is the goal.

1–2 minutes per side over high heat
Rotate once for even char marks
Remove as soon as char appears to avoid bitterness

Tips for Success

Marinade safety: Always marinate chicken in the refrigerator, not at room temperature. Discard used marinade or boil it for at least 1 minute if you want to use it as a sauce.

Even cooking: If your chicken breasts are uneven, pound them to an even thickness so they cook through at the same rate and stay juicy.

Avoid flare-ups: Trim excess fat and keep a cooler zone on the grill; if juices flare up, move chicken to indirect heat until flames subside.

Cheese timing: Add Swiss cheese in the final 1–2 minutes on indirect heat and close the lid to melt without drying the chicken.

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Frequently Asked Questions

Yes. Boneless skinless thighs are a flavorful alternative; adjust grill time as thighs may cook faster and can stay juicier. Still cook to an internal temperature of 165°F.

Marinate in the refrigerator for up to 24 hours. Beyond 24 hours the texture can begin to break down and become mushy.

Yes. The chicken can marinate up to 24 hours ahead. Grill pineapple and assemble toppings just before serving for best texture.

Ready to Grill

With a full-day marinade and a hot grill, these Teriyaki Chicken Burgers come out juicy and flavorful every time — the caramelized pineapple and melted Swiss make them memorable.

If you’re serving a crowd, grill additional pineapple and keep extras warm on the cooler side of the grill while finishing the remaining chicken.

Ingredients

20 oz DOLE® Pineapple slices
1 cup Teriyaki sauce or marinade
Hamburger buns
Chicken
Tomatoes
Lettuce
Swiss cheese
Mayonnaise

Instructions

Place the chicken in the teriyaki sauce and marinate for 24 hours.
Grill the chicken until cooked through; top with Swiss cheese at the end of grilling if you want it melted.
Grill the DOLE® pineapple slices as well.
Assemble burgers by placing the grilled chicken and pineapple on hamburger buns with lettuce, tomato, and mayonnaise.

Notes

Marinate the chicken for the full 24 hours for best flavor. Add Swiss cheese during the last moments of grilling to allow it to melt without overcooking the chicken.