Step 1

In a large mixing bowl, combine the ground chicken, drained crushed pineapple, panko, scallions, egg, soy sauce, sesame oil, garlic, ginger and black pepper, and stir together until mixed. Form into four equal patties and place on a platter or cutting mat. Cover with aluminum foil and refrigerate for at least one hour.

Step 2

When the burgers are ready to cook, lightly mist a nonstick grill pan or skillet with cooking spray and bring over medium heat. Place the burger patties on the pan (you may need to work in batches depending on the size of your pan) and cook for 5 minutes. Flip the patties and cook for an additional 5 minutes until the burgers are cooked through.

Step 3

While the burgers are cooking, stir together the cornstarch and the ½ tablespoon water in a small dish to make a slurry and set aside. Place all the remaining sauce ingredients (besides the cornstarch slurry) into a small saucepan and bring to a boil over medium heat. Allow to boil uncovered for a minute and then add the slurry and stir it in. Cook for another minute until the sauce starts to thicken and then remove from heat.

Step 4

When the burgers are done cooking, mist the grill pan with cooking spray again and grill the pineapple slices on both sides until warm.

Step 5

To build each burger, place a couple leaves of lettuce on the bottom half of a burger bun. Add the cooked burger patty and top with a tablespoon of the teriyaki sauce you made in step three. Add a slice of warm pineapple followed by the top of the burger bun.