Grilled Chicken Pineapple Burger (Print)

Tender grilled chicken with caramelized pineapple, fresh veggies, and crisp greens, served as hearty stacks.

# Components:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons soy sauce (gluten-free preferred)
04 - 1 tablespoon honey
05 - 1 teaspoon smoked paprika
06 - 1 garlic clove, minced
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Pineapple & Vegetables

09 - 4 fresh pineapple rings, ½-inch thick
10 - 1 red onion, sliced into rings
11 - 1 large tomato, sliced
12 - 1 avocado, sliced
13 - 4 large leaves romaine or butter lettuce

→ Optional Toppings

14 - 4 slices cheddar or Swiss cheese (omit for dairy-free)
15 - 2 tablespoons mayonnaise or aioli
16 - 1 tablespoon fresh cilantro or parsley, chopped

# Directions:

01 - Whisk together olive oil, soy sauce, honey, smoked paprika, minced garlic, salt, and black pepper in a mixing bowl. Add chicken breasts and coat thoroughly. Marinate for minimum 15 minutes, preferably up to 2 hours for enhanced flavor development.
02 - Preheat grill or grill pan to medium-high temperature. Lightly oil grates to prevent sticking.
03 - Place marinated chicken breasts on preheated grill. Cook 5-6 minutes per side until internal temperature reaches 165°F and grill marks appear. During final 2 minutes, top each breast with cheese slice if using.
04 - Place pineapple rings on grill and cook 2-3 minutes per side until caramelized with visible char marks. Grill red onion rings separately for 2-3 minutes, turning once until softened and lightly charred.
05 - Layer lettuce leaf on each serving plate as base. Top sequentially with grilled chicken breast, caramelized pineapple ring, grilled onion, tomato slices, and avocado slices. Drizzle with mayonnaise or aioli and garnish with fresh herbs.
06 - Present burger stacks as composed or accompany with toasted bun on the side for optional assembly.

# Expert Advice:

01 -
  • It feels fancy enough for company but honestly takes less time than ordering takeout.
  • Grilled pineapple hits different—the sweetness gets concentrated and slightly smoky in the best way possible.
  • You can skip the bun without missing it because the layers are substantial and satisfying on their own.
  • Once you nail the marinade, you'll find yourself making this constantly because it works every single time.
02 -
  • Don't skip the marinating step or rush it; those 15 minutes make the chicken tender and deeply flavorful instead of just being a plain grilled protein.
  • Pineapple needs real heat and stillness on the grill to caramelize properly; moving it around just steams it and you lose that crucial browning.
  • The moment you finish building a stack, you should eat it; soggy lettuce and warm avocado that's starting to oxidize is nobody's favorite situation.
03 -
  • Make your marinade the night before and marinate the chicken in the fridge overnight; the flavors deepen and the chicken becomes impossibly tender.
  • Toast your bun lightly on the grill if you decide to use one—it adds texture and prevents the bread from getting soggy from the mayo and juices.
  • Keep everything at the right temperature by having your lettuce and other fresh components chilled and ready to assemble at the last moment.
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