- 1 pound ground chicken (preferably white meat)
- 1 (8 ounce) can crushed pineapple, drained
- 1 teaspoon kosher salt
- 2 grinds cracked black pepper
- 1 jalapeno pepper, diced (optional)
- 3 cloves garlic, pressed
- 5 tablespoons teriyaki sauce (such as Mr. Yoshida's®), divided
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine ground chicken and pineapple in a large bowl; season with salt and black pepper. Mix jalapeno pepper, pressed garlic, and 2 tablespoons teriyaki sauce into the chicken mixture. Continue mixing with your hands until evenly combined.
- Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side, basting the burgers with remaining 3 tablespoons teriyaki sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).