Easy Teriyaki Chicken Burgers

"A super simple way to make a chicken burger that zings with flavor! Sometimes it's referred to as "hawaiian-style." This has been my husband's favorite for a long time, especially at Red Robin. That got too expensive after a while so I thought I'd try making it at home instead. He loves it! These burgers have been a big hit whenever we have friends over for a barbeque."
photo by CulinaryExplorer photo by CulinaryExplorer
photo by CulinaryExplorer
Ready In:




  • Place chicken breasts in glass dish and smother with teriyaki sauce; turn breasts over to cover thoroughly.
  • Marinate as long as possible, preferably in the fridge overnight.
  • 15-30 minutes if you’re in a hurry.
  • On stovetop or grill, cook chicken about 12 to 14 minutes.
  • (7-8 minutes in a George Foreman grill).
  • Chicken breasts (bone-in and boneless) should be cooked to an internal temperature of 170 F.
  • Exact grilling times will depend on the heat of your grill/pan as well as on the thickness of the chicken breast.
  • Chicken is done if, when pierced, the juices run clear or the breast is no longer pink inside.
  • Spread mayonnaise on each bun, top& bottom.
  • Place each cooked chicken breast on a bun and top with a pineapple slice.
  • Serve alongside a summer salad or veggies and don’t forget a tall glass of iced tea!

Questions & Replies

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  1. We loved these sandwiches! Had them tonight, actually. Used the King's Hawaiian Hamburger Buns, which are a little on the sweet side, and marinated the chicken in Soy Vay Island Teriyaki for 2 hours. We took the suggestion of adding a slice of provolone cheese on top of the pineapple. Delicious!! We served with corn on the cob and pineapple. I'll definitely be making this recipe again!
  2. Super Delicious, I made my own teriyaki sauce and marinated the breasts over night and it was AMAZING!
  3. I make something similar to this, only I grill the pineapple ring and add a couple pieces of thick sliced bacon. Mmmm good.
  4. I didn't use this recipe, but its the same as what I did do. Just like Red Robin, I added shredded iceberg lettuce and a slice of juicy tomato. It was delicious, and made 4 burgers for the price of 1 at Red Robin! Steak fries and with ranch dressing too!
  5. Very good burger! One thing I would do next time though is maybe choose smaller chicken breasts than the ones we had this time around since they were quite large and it made for a hard to eat burger lol. And with the larger breasts the chicken to pineapple ratio wasn't really as good. I think I would like more pineapple on each anyway. I had to use vegannaise since my son is allergic to eggs, but it didn't compromise it at all. I toasted the buns first, and also grilled the pineapple slices before putting them on. As was mentioned by another reviewer some provolone would be great one this, but my son is also allergic to dairy so we haven't been using cheese obviously anyway. I think I might also put some lettuce or something on it next time. Simple to make for sure!


I live and work in Olympia, WA. I've never been much of a cook, never really enjoyed it. I think I inherited that from my mother. During my childhood, her idea of a gourmet meal was when someone else, like Grandma, cooked it. Every now and again she'd get excited about a BLT sandwich, chili dogs, or chicken-pot-pies. Woohoo! Watch out Martha Stewart! ;-)
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