Island Chicken Burger
Tender grilled chicken filet glazed in teriyaki sauce served on a whole grain bun and topped with shredded lettuce and a roasted pineapple Pico de Gallo
Island Chicken Burger

Ingredients
Serves
10 Servings
Ingredients
10 filets
Tyson® Grilled MWWM Filet, 2.26 oz #10703220928
½ cup
Teriyaki Glaze, low sodium
10 buns
Whole Grain Bun, sliced
2 ½ cups
Shredded Lettuce
1 cup
Diced Onions
1 cup
Diced Green Bell Peppers
1 cup
Pineapple Tidbits, drained & roasted
¼ cup
Lime Juice
Directions
- Place frozen chicken filets in a single layer on parchment lined sheet tray, cover tightly with foil, and bake at 350°F for 18-22 min – until reaching internal temperature of 165°F
- Toss cooked chicken filets in teriyaki glaze until fully coated, then hold in hot box at 145°F until ready to build burger
- Place drained pineapple on parchment lined sheet tray and roast at 375°F for 10-15 min. Let pineapple cool before preparing Pico de Gallo.
- In a mixing bowl, toss diced onions, peppers, roasted pineapple and lime juice until thoroughly combined then hold under refrigeration until ready to build burgers.
To Build Burgers:
- Open sliced bun and place 1/4 cup of shredded lettuce on bottom bun
- Place one teriyaki chicken filet on top of lettuce
- Use a 2 oz. spoodle (1/4 cup), top chicken filet with the roasted pineapple Pico de Gallo. Use spoodle with holes to drain excess liquid
- Top burger with bun and serve
Chef’s Tip: Pico de Gallo can be prepared and held under refrigeration until ready to serve for up to 3 days
Segment
K-12 Schools