Grilled Hawaiian Chicken Burgers {Paleo, Whole30} Recipe
These Grilled Hawaiian Chicken Burgers are a delicious paleo and Whole30-friendly twist on the classic burger. Juicy ground chicken patties are seasoned with a blend of smoky and spicy spices, grilled to perfection, and topped with charred pineapple slices and a creamy chipotle ranch sauce. Served on crisp butter lettuce instead of buns, this recipe is perfect for a flavorful, low-carb meal with tropical flair.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian-inspired, Paleo
- Diet: Paleo
Ingredients
Scale
Chicken Burgers
- 1 lb ground chicken (not too lean)
- 1 1/2 Tbsp coconut aminos
- 1/4–1/2 tsp fine grain sea salt (adjust to taste)
- 1 tsp smoked paprika
- 3/4 tsp chili powder (ancho chili powder recommended)
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Coconut oil or olive oil for brushing grill/skillet
Grilled Pineapple
- 4 pineapple slices (about 1/2” thick; fresh or canned in juice)
Chipotle Ranch Sauce
- 1/4 cup + 2 Tbsp Paleo mayo (homemade or purchased)
- 1/2 tsp chipotle chili powder
- 1/2 tsp fresh lemon juice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp dried chives
- Optional salt to taste
For Serving
- Butter lettuce leaves
- Cilantro or green onion for garnish
Instructions
- Prepare Chipotle Ranch Sauce: In a small bowl, mix the Paleo mayo with chipotle chili powder, fresh lemon juice, onion powder, garlic powder, smoked paprika, dried chives, and optional salt until smooth and well combined. Refrigerate until ready to use to let flavors meld.
- Preheat Grill or Grill Pan: Heat your grill or grill pan to medium-high heat. Brush the cooking surface with coconut or olive oil to prevent sticking and help with grill marks.
- Prepare Chicken Patties: In a large bowl, combine ground chicken with coconut aminos, sea salt, smoked paprika, chili powder, ground cumin, and garlic powder. Mix well. Since the mixture can be sticky, wet your hands with water to form even patties without sticking.
- Grill Chicken Burgers: Place the patties on the preheated grill and cook for about 3 minutes per side. Allow the first side to develop a nice charred crust before flipping. Cook until the juices run clear and the internal temperature reaches 165°F (74°C).
- Grill Pineapple Slices: If there’s enough space, add the pineapple slices to the grill during the last 2 minutes of the chicken cooking time. Grill each side until deep golden brown grill marks form.
- Assemble Burgers: Lay butter lettuce leaves on plates. Place each grilled chicken patty on top, then add a grilled pineapple slice. Spoon over the chipotle ranch sauce and garnish with thinly sliced green onion or cilantro. Serve immediately and enjoy!
Notes
- You can use fresh or canned pineapple slices (in juice) for grilling.
- Wet your hands before forming patties to prevent sticking.
- The chipotle ranch sauce can be made ahead and kept refrigerated for up to 3 days.
- Butter lettuce replaces traditional buns to keep this recipe paleo and low-carb.
- Adjust salt according to your taste and dietary restrictions.
Keywords: Grilled chicken burgers, Hawaiian chicken burger, Paleo burger, Whole30 burger, grilled pineapple, chipotle ranch sauce, low carb burger
