A tropical vacation in every bite! These Teriyaki Chicken Burgers feature a delicious homemade sauce, grilled pineapple, your favourite topping. They are bursting with flavour!
Whisk together the water, low sodium soy sauce, cornstarch, ginger, garlic, brown sugar, rice vinegar, and sesame oil in a small pot. Bring to a simmer over medium heat. Cook 1-2 minutes until the mixture has thickened slightly. Remove from the heat and set aside.
Grill the chicken until it has reached an internal temperature of 165 F, brushing the chicken with the Teriyaki sauce in the last couple of minutes of cooking. Grill the pineapple and buns if desired. Alternatively, preheat the oven to 425 F and line a baking sheet with parchment paper. Place the chicken on the baking sheet and bake 15-20 minutes until it has reached an internal temperature of 165 F.
When the chicken is fully cooked, brush with the remaining teriyaki sauce. Assemble the burgers with mayonnaise on the buns, top with the chicken, pineapple, red onion, and lettuce before serving.
*to make it vegan, sub a plant-based burger here!