Mini Pineapple Chicken Burgers

Mini Pineapple Chicken Burgers


60 people made this

These mini burgers have a Hawaiian flair; with barbecued chicken, pineapple, teriyaki sauce, lettuce leaves and onion on a toasted dinner roll.


Serves: 6 

  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 tablespoon cider vinegar
  • 1 pinch salt and black pepper to taste
  • 3 chicken breast halves, skinless and boneless, cut in half
  • 6 pineapple rings
  • 2 tablespoons teriyaki sauce
  • 6 mini dinner rolls, split and toasted
  • 6 lettuce leaves, rinsed and dried
  • 6 red onion slices

Preparation:1hour  ›  Cook:15min  ›  Ready in:1hour15min 

  1. Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large bowl. Add the chicken and toss to evenly coat. Cover the bowl with glad wrap then marinate in the refrigerator for 1 hour.
  2. Preheat an barbecue for medium-high heat then lightly oil the grate.
  3. Remove the chicken from the marinade then shake off excess. Discard the remaining marinade. Barbecue the chicken for 5 to 7 minutes each side or until juices run clear when chicken is pierced with a fork. Barbecue pineapple for 2 to 3 minutes per side or until heated through and BBQ marks appear.
  4. Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round and an onion slice. Replace the top and repeat with the remaining rolls.

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