Using small colander, drain pineapple slices over small bowl. Reserve juice; set pinapple slices aside. Combine ground chicken, bread crumbs, bell pepper, onion, ginger root, salt and 1/4 cup (50 mL) reserved pineapple juice; mix well. Form meat mixture into eight patties.
Preheat barbecue. Grill patties over medium coals 10-12 minutes or until internal temperature of burgers reaches 165°F (74°C). Use BBQ Turner to turn burgers once during cooking. Baste with Teriyaki sauce during last few minutes of grilling.
Grill pineapple slices 5 minutes; baste with Teriyaki sauce. Serve burgers on buns; top each with grilled pineapple ring.
U.S. Nutrients per serving: Calories 240, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 40 mg, Carbohydrate 32 g, Protein 14 g, Sodium 820 mg, Fiber 2 g
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