Description
These Grilled Hawaiian Chicken Burgers combine juicy, spiced ground chicken patties with charred pineapple slices and a smoky chipotle ranch sauce for a flavorful Paleo and Whole30-friendly meal. Served on fresh butter lettuce and topped with cilantro or green onions, these burgers offer a fresh, healthy twist on a classic favorite.
Ingredients
For the Chicken Burgers
- 1 lb ground chicken (not too lean)
- 1 1/2 Tbsp coconut aminos
- 1/4-1/2 tsp fine grain sea salt (adjust for taste)
- 1 tsp smoked paprika
- 3/4 tsp chili powder (ancho chili powder recommended)
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 4 pineapple slices, about 1/2” thick (fresh or canned in juice, drained)
- Coconut oil or olive oil for brushing grill or skillet
- Butter lettuce for serving
- Cilantro or green onion for garnish
For the Chipotle Ranch Sauce
- 1/4 cup + 2 Tbsp Paleo mayo (homemade or purchased)
- 1/2 tsp chipotle chili powder
- 1/2 tsp fresh lemon juice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp dried chives
- Optional salt, to taste
Instructions
- Prepare the chipotle ranch sauce: In a small bowl, combine Paleo mayo, chipotle chili powder, fresh lemon juice, onion powder, garlic powder, smoked paprika, dried chives, and optional salt. Mix well until fully blended. Refrigerate until ready to use to let the flavors meld.
- Preheat the grill: Heat your grill or grill pan to medium-high heat. Brush the grilling surface with coconut oil or olive oil to prevent sticking and to add flavor.
- Mix and form chicken patties: In a large bowl, add the ground chicken, coconut aminos, sea salt, smoked paprika, chili powder, cumin, and garlic powder. Mix thoroughly but gently to combine without overworking the meat. Wet your hands with water to prevent sticking and form the mixture into evenly sized patties.
- Grill the chicken patties: Place the patties on the hot grill. Cook for about 3 minutes on the first side until it develops a nice char and grill marks, then flip and grill for an additional 3 minutes on the other side. Ensure the internal juices run clear and the chicken reaches a safe internal temperature of 165°F (74°C).
- Grill the pineapple slices: If space allows, place the pineapple slices on the grill alongside the chicken in the last 2 minutes of cooking. Grill one side until deep golden brown marks appear, then flip to grill the second side briefly. This caramelizes the pineapple, enhancing its sweetness and flavor.
- Assemble the burgers: To serve, lay a butter lettuce leaf on a plate as the burger “bun.” Place a grilled chicken patty on top, then add a generous dollop of chipotle ranch sauce, and top with a grilled pineapple slice. Garnish with thinly sliced green onions or fresh cilantro. Enjoy immediately while hot and juicy.
Notes
- You can substitute fresh pineapple with canned pineapple slices packed in juice; just drain them well before grilling.
- For a milder sauce, reduce or omit the chipotle chili powder in the ranch sauce.
- Wet your hands before forming patties to prevent sticking and ensure even shapes.
- Ensure chicken patties reach an internal temperature of 165°F (74°C) for food safety.
- This recipe is suitable for Paleo and Whole30 diets, using compliant ingredients.
- Butter lettuce makes a great low-carb alternative to buns.
