Teriyaki chicken burgers with bang bang pineapple slaw are the kind of summer dinner that makes an ordinary burger night feel like a full-on celebration. Juicy ground chicken patties are packed with sweet teriyaki sauce, smoky chipotle and garlic, grilled until beautifully browned, then topped with melty Swiss cheese, crispy bacon and a crunchy pineapple slaw tossed in creamy bang bang sauce.
Honestly, this is not your average chicken burger.
The combination of sweet pineapple, savoury teriyaki, spicy chipotle, creamy bang bang sauce and fresh crunchy cabbage gives every bite a little something different. You get smoky, juicy, cheesy, crispy, creamy and refreshing all at once. It is exactly the kind of summer grilling recipe I want when the evenings are long, the grill is fired up and nobody feels like turning on the oven.
There is also something wonderfully fun about the Asian-inspired flavour combination here. Teriyaki-style sauces bring that familiar sweet and salty umami flavour, while pineapple adds a juicy tropical note and the sweet Thai chili sauce gives the bang bang sauce just enough heat. Add a buttery toasted brioche, pretzel or Hawaiian bun and you have a seriously impressive homemade burger.
And the best part? These teriyaki chicken burgers are surprisingly easy to make.
You can cook them outdoors on the grill for that irresistible smoky flavour, or use a grill pan or skillet when the weather isn’t cooperating. That makes them perfect for summer cookouts, Father’s Day, Fourth of July celebrations, backyard parties or an easy weeknight dinner.
I especially love using pretzel buns because their slightly salty flavour works beautifully with the sweet teriyaki chicken and pineapple slaw. But brioche buns and Hawaiian rolls are fantastic too if you prefer something softer and sweeter.
This is definitely one of those easy summer dinner recipes where the toppings do a lot of the heavy lifting. The pineapple slaw brings colour, crunch and freshness, while the bang bang sauce ties everything together with a creamy, sweet-and-spicy finish.
Why You’ll Love These Teriyaki Chicken Burgers
There are plenty of chicken burger recipes out there, but these have a seriously addictive combination of flavours.
The ground chicken makes the patties lighter than traditional beef burgers, while panko breadcrumbs help give them a tender texture. Teriyaki sauce adds plenty of savoury sweetness without requiring a long marinade, and chipotle peppers in adobo bring smoky heat that cuts through the sweetness.
Then comes the fun part.
The burgers are topped with Swiss cheese, crispy bacon and pineapple slaw. The melted Swiss cheese is especially good here because its creamy, nutty flavour balances the teriyaki sauce without overpowering it.
Meanwhile, the bang bang pineapple slaw adds the crunch that every great burger needs.
The cabbage stays crisp, the pineapple adds juicy sweetness and cilantro brings a fresh herbal note. A little bang bang sauce coats everything without making the slaw heavy.
That balance is what makes these burgers so good.
They also fit beautifully into the world of easy summer recipes, backyard grilling ideas, BBQ dinner recipes and fun burger ideas. Basically, if you’re planning a summer cookout, I’d absolutely put these on the menu.
Teriyaki Chicken Burger Ingredients
You don’t need a huge shopping list to make these burgers. Most of the flavour comes from a few carefully chosen ingredients.
For the Bang Bang Sauce
1/2 cup mayonnaise
This creates the creamy base of the sauce and helps mellow the heat from the chili sauce.
1/3 cup sweet Thai chili sauce
This brings sweetness, gentle heat and that glossy, sticky flavour that makes bang bang sauce so irresistible.
2 teaspoons lime zest
Fresh lime zest brightens everything and keeps the sauce from tasting too rich.
For the Pineapple Slaw
2 cups finely shredded cabbage
Use green cabbage, a slaw mix or a combination of green and purple cabbage for extra colour.
1 cup finely chopped fresh pineapple
Fresh pineapple gives the slaw a juicy sweetness that canned pineapple simply doesn’t quite replicate.
1/4 cup fresh cilantro, chopped
Cilantro adds a fresh, slightly citrusy flavour that works beautifully with pineapple and lime.
1/4 cup bang bang sauce
Just enough to lightly coat the slaw while keeping the cabbage crisp.
For the Chicken Burgers
1 1/2 pounds ground chicken
Ground chicken makes wonderfully tender burgers, but avoid overmixing it or the patties can become dense.
1/2 cup panko breadcrumbs
Panko helps bind the patties while keeping their texture light.
1/3 cup Japanese BBQ sauce or teriyaki sauce
Choose your favourite Japanese BBQ sauce or teriyaki sauce. Both add the sweet, savoury flavour that makes these burgers special.
1 tablespoon chipotle chiles in adobo, finely chopped
Add more if you love heat, or reduce it for a milder burger.
1 teaspoon onion powder
Adds savoury depth.
1 teaspoon garlic powder
A simple way to build extra flavour directly into the chicken patties.
Freshly ground black pepper
Add to taste.
For Assembly
4 burger buns
Brioche, pretzel buns or Hawaiian-style buns all work beautifully.
4 slices Swiss cheese
Don’t skip this. The melted cheese is one of my favourite parts.
4 slices cooked crispy bacon
The salty crunch is the perfect contrast to the sweet pineapple and teriyaki.
Butter, for toasting the buns
This gives the buns golden edges and helps them stand up to all those juicy toppings.
How to Make Teriyaki Chicken Burgers with Pineapple Slaw
1. Make the Bang Bang Sauce
Start with the sauce because giving it a little time to sit allows the flavours to mingle.
Add the mayonnaise, sweet Thai chili sauce and lime zest to a bowl. Stir until smooth and creamy.
Taste and adjust if needed. Want more heat? Add another little splash of chili sauce. Prefer a brighter flavour? A touch more lime zest works beautifully.
Set aside about 1/4 cup for the pineapple slaw and keep the rest for assembling the burgers.
This easy bang bang sauce can also be made ahead, which makes it a brilliant shortcut when you’re entertaining.
2. Prepare the Pineapple Slaw
Add the shredded cabbage, chopped pineapple and fresh cilantro to a large bowl.
Pour over the reserved bang bang sauce and gently toss everything together.
Here’s the trick: don’t drown the slaw.
You want the cabbage to remain crisp and crunchy rather than becoming soggy. The pineapple will release some juice as it sits, so a light coating of sauce is plenty.
Set the slaw aside while you prepare the chicken burgers.
3. Mix and Shape the Chicken Patties
Add the ground chicken, panko breadcrumbs, teriyaki or Japanese BBQ sauce, chopped chipotle peppers in adobo, onion powder, garlic powder and black pepper to a large mixing bowl.
Gently mix until everything is just combined.
Don’t aggressively knead the mixture. The less you handle ground chicken, the more tender your burgers will be.
Divide the mixture into four equal portions and shape them into patties.
Ground chicken can be sticky, so here’s my favourite little prep trick: lightly wet your hands before shaping the patties. It makes the mixture much easier to handle.
If you’re preparing these for a party or summer cookout, you can shape the patties several hours ahead and keep them covered and refrigerated until you’re ready to cook.
4. Grill or Pan-Fry the Burgers
Heat your grill, grill pan or skillet over medium-high heat.
Cook the chicken burgers for approximately 8–10 minutes per side, depending on their thickness, until browned on the outside and completely cooked through.
During the final minute of cooking, place a slice of Swiss cheese on each burger.
Cover briefly if you’re grilling or using a skillet so the cheese melts into the patty.
For food safety, ground chicken should reach an internal temperature of 165°F/74°C in the centre.
And don’t worry if you don’t have a grill.
These homemade chicken burgers are delicious cooked in a skillet too. In fact, a hot skillet gives the patties a gorgeous browned exterior and makes this recipe just as practical for a weeknight dinner.
5. Toast the Burger Buns
While the burgers are cooking, butter the cut sides of your buns.
Place them cut-side down on the grill or in a skillet and toast until golden and lightly crisp.
This is one of those tiny steps that makes a surprisingly huge difference.
A toasted bun adds buttery flavour and gives the burger structure, helping it withstand the sauce, slaw and juicy pineapple without falling apart.
6. Build Your Ultimate Summer Burger
Now comes the best bit.
Spread a generous layer of bang bang sauce over the toasted buns.
Add the cheesy teriyaki chicken burger, followed by a generous spoonful of pineapple slaw.
Finish with crispy bacon.
Put the top bun on and serve immediately.
I like to give the slaw a final toss just before assembling because the pineapple juices and creamy sauce tend to settle at the bottom of the bowl.
Then grab plenty of napkins.
You’re going to need them.
Pro Tips for the Best Chicken Burgers
Don’t overmix the chicken. Ground chicken becomes dense when handled too much, so mix just until the ingredients are combined.
Make the bang bang sauce first. Even 20–30 minutes of resting time allows the sweet chili and lime flavours to come together.
Keep the slaw lightly dressed. The goal is fresh, crunchy pineapple slaw rather than a heavy, mayonnaise-loaded topping.
Wet your hands when shaping the patties. This simple trick makes sticky ground chicken much easier to shape.
Toast those buns. Seriously. A golden, buttery bun adds flavour and prevents the burger from becoming soggy.
Easy Ways to Customize These Burgers
One of the reasons I love this recipe is how easy it is to make it your own.
For a hotter burger, increase the chipotle peppers in adobo or add a pinch of crushed red pepper to the bang bang sauce.
For extra tropical flavour, add a little more fresh pineapple to the slaw or serve grilled pineapple alongside the burgers.
Want more crunch? Add thinly sliced red onion, cucumber or shredded carrots to the slaw.
You can also swap Swiss cheese for Monterey Jack, provolone or pepper Jack if that’s what you have in the fridge.
And if bacon isn’t your thing, simply leave it off. The teriyaki chicken, cheese and pineapple slaw already bring plenty of flavour.
What to Serve With Teriyaki Chicken Burgers
These burgers are practically a complete summer meal, but I love serving them with a few easy sides.
Think crispy sweet potato fries, grilled corn on the cob, potato wedges, cucumber salad or a simple green salad.
For a backyard BBQ, you could create a whole spread with grilled vegetables, fresh fruit, homemade fries and an ice-cold drink.
The sweet and spicy flavours also make these burgers particularly good with something fresh and slightly acidic on the side.
Make-Ahead Tips for Summer Cookouts
These burgers are excellent for entertaining because several components can be prepared ahead.
Make the bang bang sauce earlier in the day and refrigerate it until you’re ready to serve.
You can also shape the chicken patties ahead of time. Keep them covered and chilled until you’re ready to cook.
The pineapple slaw is best relatively fresh because you want the cabbage to stay crunchy, but you can chop the cabbage, pineapple and cilantro ahead of time and toss everything with the sauce shortly before serving.
For a larger gathering, double the recipe and set up a burger bar with the toasted buns, cheese, bacon, pineapple slaw and bang bang sauce.
Everyone can build their own burger.
And honestly, that’s half the fun.
Why These Belong on Your Summer Menu
These teriyaki chicken burgers hit so many of my favourite summer food notes. They’re easy enough for a weeknight, exciting enough for entertaining and packed with the colourful ingredients that make summer cooking so much fun.
You’ve got juicy chicken, sweet teriyaki, smoky chipotle, creamy Swiss cheese, salty bacon, crunchy cabbage, juicy pineapple and a sweet-spicy bang bang sauce all tucked into one golden toasted bun.
It’s a little messy.
It’s incredibly flavourful.
And it feels like summer on a plate.
Whether you’re looking for easy grilling recipes, chicken burger ideas, summer cookout food, Fourth of July recipes, Father’s Day dinner ideas or simply a fun way to upgrade burger night, this recipe deserves a spot on the menu.
Final Thoughts
These Teriyaki Chicken Burgers with Bang Bang Pineapple Slaw are proof that homemade burgers don’t have to be complicated to feel special.
The patties come together quickly, the sauce takes just minutes to stir together and the pineapple slaw adds that fresh, colourful crunch that makes the whole burger pop.
My favourite way to serve them is straight from the grill with the Swiss cheese melting over the chicken, the buns toasted in butter and an almost ridiculous amount of pineapple slaw piled on top.
That combination of sweet, savoury, spicy, smoky and creamy is seriously hard to resist.
So fire up the grill, grab your favourite buns and get ready for one very memorable burger night.
Made these Teriyaki Chicken Burgers? I’d love to hear how they turned out! Leave a comment and tell me what toppings you added, or share your creation with friends who need a new summer burger recipe. And if you love easy, flavour-packed recipes like this one, be sure to sign up for the newsletter so you don’t miss the next delicious idea.