Using small colander, drain pineapple slices over small bowl. Reserve juice; set pineapple slices aside. Combine ground chicken, bread crumbs, pepper, onion, ginger, salt and ¼ C reserved pineapple juice; mix well. Form meat mixture into 8 patties. Preheat barbecue. Grill patties over medium coals 10-12 minutes or til meat is cooked through. Turn burgers once during cooking. Baste with Teriyaki sauce during last few minutes of grilling. Meanwhile, grill pineapple slices 5 min; baste with Teriyaki sauce. Serve burgers on buns; top each with grilled pineapple ring. Serves 8
1 burger per serving on this analysis
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 62 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 48.8mg||15 %|
|Sodium 891.1mg||31 %|
|Potassium 469mg||12 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 30.7g|
|Protein 16g||23 %|
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Calories per serving: 257
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