Hawaiian Teriyaki Pineapple Recipe

Make glaze

In a small saucepan, combine soy sauce, mirin, brown sugar, minced garlic, grated ginger and sesame oil. Warm over medium heat, stirring until sugar dissolves and mixture slightly thickens, about 2–3 minutes. Remove from heat and set aside.

Glaze and grill pineapple

Heat a grill pan or cast-iron skillet over medium-high heat and brush with 1 tsp neutral oil. Pat pineapple slices dry. Brush both sides of each pineapple slice with the teriyaki glaze. Place pineapple on the hot pan and cook 2–3 minutes per side, brushing additional glaze once more as they cook, until caramelized and grill marks form. Transfer to a plate and keep warm.

In a mixing bowl combine grated sharp cheddar, Monterey Jack, chopped pimentos, mayonnaise, softened cream cheese, Worcestershire sauce, smoked paprika, salt and pepper. Stir until evenly combined and smooth. Taste and adjust seasoning. Refrigerate until ready to build the burger; bring to room temperature about 10 minutes before assembling if chilled.

Whisk together Kewpie mayo, sriracha, soy sauce, rice vinegar, honey, sesame oil and lime juice in a small bowl until smooth. Taste and adjust heat or acidity. Reserve chilled until assembly.

Prepare patty

Season the 7 oz aged Angus patty evenly on both sides with kosher salt and freshly ground black pepper just before cooking to avoid drawing out moisture.

Cook patty

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tbsp neutral oil and spread. Place the patty on the hot surface and cook for 3–4 minutes on the first side for medium-rare to medium (internal temp ~130–140°F / 54–60°C), then flip and cook another 3–4 minutes. If you prefer cheese melted into the patty, spread about half of the pimento cheese onto the patty during the last 1 minute of cooking and cover pan briefly to melt.

Rest patty

Remove the patty to a resting plate and let rest 3–4 minutes to redistribute juices.

Toast bun

Melt 1/2 tbsp butter in a skillet over medium heat. Place cut sides of the bun in butter and toast until golden, about 1–2 minutes. Remove and set bottom and top apart.

Assemble burger

Spread a thin layer (about 1 tsp) of Cha's Sauce on the bottom bun. Place optional lettuce leaf on the sauce (if using) to create a moisture barrier. Set the rested Angus patty on the bun. Spoon or dollop about 2–3 tbsp pimento cheese on top of the patty (or use leftover pimento cheese from inside the patty if melted). Place a teriyaki-glazed pineapple slice on top of the cheese. Add optional red onion rings. Finish with another small drizzle of Cha's Sauce on the top bun and close the burger.

Serve immediately while hot, with extra Cha's Sauce on the side if desired.