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Teriyaki Chicken Burgers
5 from 1 vote

Teriyaki Chicken Burgers

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!

Course Dinner
Keyword BBQ, Burger, Chicken, Pineapple, Summer
Total Time 20 minutes
Servings 4


For the Teriyaki Sauce

  • 1 cup water
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons cornstarch
  • 2 teaspoons grated ginger
  • 2 garlic cloves minced
  • 1/4 cup brown sugar
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil

For the Burgers

  • 4 boneless skinless chicken breasts* butterflied
  • Teriyaki Sauce
  • 4 pineapple rings
  • 1/2 cup thinly sliced red onion
  • 4 lettuce leaves
  • 1/4 cup mayonnaise
  • 4 hamburger buns, cut in half


  1. 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.

  2. 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.

  3. 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.

Recipe Notes

*to make it vegan, sub a plant-based burger here!