• 1 teaspoon olive oil
• ⅓ cup diced red onion
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 pound ground chicken
• ¾ cup panko bread crumbs
• 2 tablespoons teriyaki sauce
• salt and ground black pepper to taste
• 4 pineapple rings
• 4 slices provolone cheese
• 4 hamburger buns, split
• 2 tablespoons light mayonnaise, or to taste
• 8 canned jalapeno pepper slices, or to taste (Optional)

Directions

1. Heat oil in a small skillet over medium heat. Add red onion, garlic, and ginger; saute until onion has softened and turned translucent, about 5 minutes. Set aside to cool.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Combine chicken, panko, teriyaki sauce, salt, and pepper in a large bowl. Add cooled onion and mix gently with your hands until fully incorporated. Create 4 burger patties.
4. Grill burgers on the preheated grill until cooked through, 5 to 6 minutes per side, adding provolone slices towards the end of the cooking time so they can melt. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C). Grill pineapple slices alongside the burgers until warm, about 1 minute per side.
5. While the burgers are cooking, prepare hamburger buns with a light smear of mayonnaise. Place cooked burgers on buns and top with pineapple slices and jalapeno peppers.