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5 from 4 votes

Pineapple Teriyaki Chicken Burgers

These tasty Pineapple Teriyaki Chicken Burgers are hearty, juicy, and full of flavor!

Ingredients

For the Burgers:

  • 1 lb raw 98% lean ground chicken breast, (can substitute ground turkey breast)
  • ¼ cup drained canned crushed pineapple, (originally packed in juice, not syrup – you’ll want to drain it and squeeze out excess juice before measuring and using)
  • ¼ cup panko breadcrumbs
  • ¼ cup sliced scallions
  • 1 large egg
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon minced garlic
  • ½ teaspoon minced ginger root
  • ¼ teaspoon black pepper

For the Sauce:

  • ½ tablespoon cornstarch
  • ½ tablespoon water
  • 2 tablespoons low sodium soy sauce
  • 3 tablespoons water
  • 1 tablespoon packed brown sugar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon minced garlic
  • ¼ teaspoon canola oil

Additional Ingredients:

  • 4 slices cored pineapple
  • 4 light hamburger buns, (I use Schmidt 647 rolls)
  • 4 lettuce leaves, (I use green leaf lettuce)

Instructions

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

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 burger on a bun with toppings) serving:
312 calories, 42 g carbs, 13 g sugars, 6 g fat, 1 g saturated fat, 33 g protein, 11 g fiber, 824 mg sodium (from myfitnesspal.com)
Nutrition Information per (1 burger patty with sauce only) serving:
201 calories, 11 g carbs, 6 g sugars, 5 g fat, 1 g saturated fat, 28 g protein, 1 g fiber, 626 mg sodium (from myfitnesspal.com)
MYWW SMARTPOINTS PER (1 burger on a bun with toppings) SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
MYWW SMARTPOINTS PER (1 Burger patty with sauce only) SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
7 per (1 burger on a bun with toppings) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Weight Watchers Points Plus:
5 per (1 burger patty with sauce only) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)