pineapple party + teriyaki chicken burger recipe
Happy Summer! Are you celebrating something? You should be, there's lots to celebrate. Celebrate the kids who have graduated from school; celebrate the parents who made it through another school year; celebrate the baseball teams/soccer teams/volleyball teams that had a great season.
You did it!
We made it to another summer.
To celebrate, I leaned into the pineapple trend that everyone is loving and turned it into an edible trend. If pineapples are cute, then eating them has to be freaking adorable. Right? I made a simple little menu with teriyaki chicken burgers that can cook on the grill while everyone sips delicious coconut pineapple cocktails that can be spiked or un-spiked for the younger celebrators.
TERIYAKI CHICKEN BURGER
In a microwave safe bowl, combine soy, pineapple juice, ginger, garlic, and sugar. Set aside. If you’re making rice, start it now.
Pour half of the pineapple mixture over the chicken. Let rest 5 minutes, but no longer or the pineapple with begin to ‘cook’ the chicken.
Grill chicken about 3 minutes on each side until cooked through.
Whisk cornstarch in the pineapple mixture and microwave at one-minute increments whisking between each minute. Continue until slightly thick.
Whisk together mayonnaise and sriracha. Spread mixture on one side of the Hawaiian buns.
Layer chicken, pineapple, and lettuce on top of each burger. Serve with rice.
4 chicken breasts, sliced into cutlets
1 can sliced pineapple rings
¼ cup soy sauce
Pineapple juice from the can
1 teaspoon freshly grated ginger
1 clove garlic
2 tablespoons brown sugar
1 tbs corn starch
8 Hawaiian hamburger buns
¼ cup mayonnaise
1 tbs. sriracha
PINA COLADA SPARKLERS
In a tall glass scoop two to three scoops of coconut sorbet. Top with Pineapple Dry Sparkling until the glass is full. Float 2 oz. of dark rum on top for the adults in the group.