1. 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
2. Toss cooked chicken filets in teriyaki glaze until fully coated, then hold in hot box at 145°F until ready to build burger
3. 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. 
4. 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:

5. Open sliced bun and place 1/4 cup of shredded lettuce on bottom bun
6. Place one teriyaki chicken filet on top of lettuce
7. 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
8. 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