"The Big Kahuna"
This Big Kahuna Burger is backyard burger madness in the best way — juicy 80/20 beef, melty cheese, crispy bacon, grilled pineapple, fresh pineapple salsa, and a sweet teriyaki drizzle stacked on a buttery toasted brioche bun. It’s smoky, sweet, salty, juicy, and just messy enough to let you know you’re eating something worth grabbing with both hands.The magic is in the balance. The beef brings that rich burger bite, the bacon adds crunch and salt, the grilled pineapple gives you caramelized sweetness, and the chilled pineapple salsa cuts through the whole thing with fresh lime, jalapeño, cilantro, and red onion. Then the teriyaki sauce ties it all together with that sweet-savory island-style finish.This is a perfect backyard cookout burger because it looks impressive but doesn’t require fancy gear. You can make it on a gas grill, charcoal grill, pellet grill, flat top griddle, or even a cast iron skillet indoors. If you’re cooking for friends, prep the salsa ahead, cook the bacon early, and then all you have to do is grill the patties, char the pineapple, toast the buns, and stack them high.
Why You’ll Love This Burger
This burger hits all the big notes: juicy, cheesy, smoky, sweet, salty, spicy, and fresh. The grilled pineapple ring gives you that warm caramelized bite, while the pineapple salsa adds brightness and texture. It’s not just a burger with pineapple slapped on top — every layer works together.
If you want a burger that stands out from the usual backyard lineup, this is it. It’s bold without being complicated, and it’s the kind of recipe that photographs like a beast for a blog post, Pinterest pin, or Instagram reel.
Best Cooking Setup
For the best backyard version, use a hot grill or griddle. You want enough heat to get a good crust on the beef and grill marks on the pineapple without drying everything out.
Best options:
Gas grill
Charcoal grill
Pellet grill with grill grates
Flat top griddle
Cast iron skillet
Indoor grill pan
If you want a little more BBQ flavor, you can smoke the patties at 225°F for 15 to 20 minutes, then sear them hot on the grill or griddle until they hit 160°F internal.
FAQ
What is a Big Kahuna Burger?
A Big Kahuna Burger is a tropical-style burger loaded with pineapple flavor, juicy beef, cheese, bacon, and sweet-savory sauce. This version uses grilled pineapple rings, fresh pineapple salsa, and teriyaki sauce for a backyard BBQ twist.
What cheese works best on a Big Kahuna Burger?
Swiss, Monterey Jack, and provolone all work great. Monterey Jack melts beautifully and keeps the flavor mild, while Swiss adds a little sharper bite.
Can I make this burger on a griddle?
Yes. A flat top griddle works great for this recipe. Cook the patties hot, toast the buns in butter, and griddle the pineapple rings until caramelized.
Do I have to use fresh pineapple?
Fresh pineapple is best for the salsa and grilled rings, but canned pineapple rings can work in a pinch. Just drain them well and pat them dry before grilling.
Can I make the pineapple salsa ahead of time?
Yes. You can make the salsa a few hours ahead and keep it refrigerated. For the freshest texture, use it the same day.
What temperature should the burgers reach?
Ground beef should be cooked to 160°F internal. Use an instant-read thermometer and check the thickest part of the patty.
Can I make this burger spicy?
Absolutely. Add extra jalapeño to the salsa, use pepper jack cheese, or drizzle with spicy teriyaki or hot honey.
What should I serve with Big Kahuna Burgers?
Serve them with fries, grilled corn, pineapple coleslaw, macaroni salad, kettle chips, baked beans, or smoked mac and cheese.
Big Kahuna Burger with Grilled Pineapple Salsa
Equipment
- Grill, griddle, or cast iron skillet
- Instant-read thermometer
- Burger spatula
- Tongs
- Mixing bowl
- Sharp knife
- Cutting board
- Basting brush
- Small spoon
- Skillet or grill surface for toasting buns
- Measuring cups and spoons
- Black nitrile gloves, optional
Ingredients
For the Pineapple Salsa:
- 2 cups fresh pineapple finely diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely diced
- 1 tablespoon fresh jalapeño minced
- 2 tablespoons fresh cilantro chopped
- Juice of 1 lime
- 1/4 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
For the Burgers:
- 1 1/2 pounds ground beef preferably 80/20
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- 4 slices Swiss Monterey Jack, or provolone cheese
- 4 slices thick-cut bacon cooked until crispy
- 4 thick fresh pineapple rings
- 4 brioche burger buns
- 2 tablespoons butter for toasting buns
- 1/3 cup teriyaki sauce plus more for drizzling if desired
Optional Toppings:
- Extra sliced jalapeños
- Lettuce
- Red onion slices
- Spicy mayo
- Hot honey
- Extra cilantro
Instructions
- Make the pineapple salsa. In a medium bowl, combine diced pineapple, red bell pepper, red onion, jalapeño, and cilantro.
- Season the salsa. Add lime juice, kosher salt, and black pepper. Toss well, cover, and refrigerate for 15 to 20 minutes while you prep the burgers.
- Cook the bacon. Cook the thick-cut bacon until crispy using a skillet, oven, griddle, or grill-safe pan. Set aside on a paper towel-lined plate.
- Form the patties. Divide the ground beef into 4 equal portions. Shape into patties slightly wider than your buns and press a small indentation into the center of each patty.
- Season the patties. Season both sides of the patties with kosher salt, black pepper, and optional garlic powder.
- Preheat the grill. Heat your grill, griddle, or cast iron skillet to medium-high heat, about 400°F to 450°F.
- Grill the pineapple rings. Place the pineapple rings on the hot grill or skillet and cook for 2 to 3 minutes per side, until grill marks form and the pineapple starts to caramelize. Remove and set aside.
- Cook the burgers. Place the beef patties on the grill or skillet. Cook for 3 to 4 minutes on the first side.
- Flip and finish. Flip the patties and cook for another 3 to 4 minutes, or until they approach 160°F internal.
- Add cheese and teriyaki. During the last minute of cooking, top each patty with cheese and brush lightly with teriyaki sauce. Let the cheese melt.
- Toast the buns. Butter the cut sides of the brioche buns and toast them on the grill, griddle, or skillet until golden brown.
- Build the burger. Place a cheesy burger patty on the bottom bun. Add crispy bacon, one grilled pineapple ring, and a generous scoop of chilled pineapple salsa.
- Finish with sauce. Drizzle with extra teriyaki sauce if desired, add the top bun, and serve immediately.
1 thought on “Big Kahuna Hawaiian Burger”
Wow this looks amazing~ I’m going to try this for sure. Thank you for sharing!