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Bite into this—there’s juicy pineapple, crispy beef bacon, and a thick patty all coming out hot from the oven. A big hit of crunchy lettuce and spicy-sweet BBQ sauce brings loads of flavor every time. Feels like patio grilling but you never mess with a barbecue.
I served these on movie night and everyone freaked out over them—my picky eaters and my bacon-obsessed husband both asked for seconds.
Colorful Ingredients
- Salt: brings out the taste in the meat Try to grab kosher if you can
- Ground beef: holds up and stays juicy Go for one with some fat for best flavor
- Black pepper: perks up all the flavors Grind it fresh if you want more punch
- Garlic powder: garlicky depth and warmth Don’t skimp and buy a good brand
- Pineapple slices: juicy and sweet with a caramel vibe Fresh or canned works—firmer is easier
- Beef Bacon: crunchy, smoky, and bold Thick-cut means more crunch
- Burger buns: holds things in one piece Go for soft—brioche is amazing
- BBQ sauce: tangy, smoky, and ties it all together Your pick, bottled or homemade
- Lettuce: keeps everything fresh and crisp Romaine or iceberg both snap nicely
- Red onion: bold and bright Choose firm, tight bulbs for max crunch
Chill Steps
- Mix the Meat:
- Dump beef in a big bowl and sprinkle with pepper, garlic powder, and salt Mix just until it’s barely blended—don’t squeeze it too much or you’ll get tough burgers
- Bake Off the Patties:
- Shape into four chunky burgers, place on parchment, and bake in a 375°F oven for fifteen minutes till browned
- Get Your Toppings Ready:
- While patties finish, fry up the bacon in a pan until crunchy Move to paper towels so it cools and save a spoonful of rendered fat for what’s next
- Caramelize the Pineapple:
- Right when the burgers are done, toss pineapple rings onto the tray Toast for five minutes—it’ll smell sweet and look toasty
- Stack and Build:
- Time to assemble! Toast your buns if you’re feeling fancy Smear BBQ sauce on the bottom, pile on lettuce, add beef bacon, then the patty, grilled pineapple, sliced onion, and finish with the bun top
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Honestly, I doubted pineapple on burgers, but my kid brother’s happy face after one bite sold me Now we make our burgers like this all the time That beef bacon and pineapple together? People always want seconds
Stash Leftovers
Slip burger patties and bacon into a sealed container and refrigerate—they’ll be fine for three days Reheat them in a skillet or zap in the microwave Keep lettuce and pineapple separate so they don’t get mushy Don’t build your extra burgers in advance or the bread gets soggy
Change-Ups
Switch in ground chicken or turkey for lighter burgers Layer cheddar or pepper jack for some melty cheese vibes Want spicy or mild? Just use your favorite BBQ sauce Skip red onion and go for pickles if you want extra crunch
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Ways to Serve
Try these with a crunchy green salad or a tray of fries Want an island touch? Grill some corn and swipe some chili-lime butter on top Party style? Let people pick their own toppings and pile things up their way
Sunny Hawaiian Flavor
This one lets sweet fruit and salty meat hang out together—just like folks do in Hawaii You’ll spot these mashups at cookouts all over the islands No grill here, but BBQ sauce and pineapple still vibe with summer picnic energy right at your dinner table
FAQs About the Recipe
- → Which pineapple do I use?
Cut up a fresh one if you want it firmer, or pop open a can for more sweetness. Either type works, so pick what you've got.
- → How do I keep my burgers moist in the oven?
Don’t overmix your burger meat, and as soon as they’re done cooking, pull them right out. That’s the trick to keeping ’em juicy.
- → Can I swap in turkey instead of beef?
Absolutely! Go with ground turkey if you’re after a lighter meal. Just watch closely—turkey cooks up faster and can dry out if left too long.
- → When do I add the BBQ sauce?
Hold off until you start stacking. Spreading BBQ sauce on your buns keeps all that flavor fresh and the burger from drying out.
- → What kind of bacon holds up best?
Thick bacon is your friend—super crispy and it won’t turn soggy under all those toppings.
- → Should I toast my buns first?
For sure! Toasted buns are sturdier and keep sauce from soaking in and making things soggy too fast.