PCOS-Friendly Hawaiian Pineapple Teriyaki Burgers

May is National Women’s Health Month, making it the perfect time to refocus on nourishing our bodies with foods that support hormonal harmony. For women navigating polycystic ovary syndrome (PCOS), managing chronic inflammation and insulin sensitivity is key — but that doesn’t mean your weekly menu has to be bland or restrictive. Enter these Hawaiian Pineapple Teriyaki Burgers. Packed with naturally anti-inflammatory powerhouses like fresh ginger and garlic, and sweetened with a touch of honey and real pineapple juice rather than refined sugars, this recipe offers a delicious, insulin-friendly twist on a summertime classic.

These burgers deliver a perfect contrast of savory, caramelized red onion and juicy grilled pineapple, topped with a fiery kick of sriracha mayo. Whether you choose to wrap them in crisp butter lettuce or serve them on your favorite gluten-free bun, this meal proves that cooking for your reproductive and metabolic health can be an absolute culinary treat.

Ingredients

Hawaiian Teriyaki Burgers

• 2 tablespoons coconut aminos or soy sauce
• 1 teaspoon paprika
• 3/4 teaspoon chili powder
• 2 cloves fresh garlic, minced (or 1/2 teaspoon garlic powder)
• 2 teaspoons fresh ginger, minced
• 1 teaspoon honey
• 1 tablespoon pineapple juice
• 1 pound 80% lean ground beef (I like ground chuck)
• Coconut oil or olive oil for brushing grill/skillet
• 4 pineapple slices (fresh or canned)
• 1/2 red onion, cut into 1/2-inch-thick rounds
• Kosher salt and black pepper to taste

Sriracha Mayo

• 1/2 cup paleo mayo, homemade or store-bought
• 1/2 to 1 teaspoon sriracha, depending on spice level

For Serving:

• Butter lettuce
• Cilantro or green onion
• Hamburger buns

Directions

1. In a large mixing bowl, combine the garlic, fresh ginger, soy sauce or coconut aminos, pineapple juice and honey in a large bowl.
2. Add the ground beef and use your hands to form the burger patties into four 1/2-to-3/4-inch-thick (4-ounce) patties.
3. Heat grill to medium-high (375-400 degrees). Grill 4-5 minutes on the first side. Tip: Don’t move burgers once on the grill to ensure good grill marks. Cook 4-5 minutes on the other side. Use an internal thermometer to check the doneness of the burgers. The internal temperature should reach 160 degrees for medium. Allow burgers to rest for 5 minutes before serving.
4. Once the burgers are on the grill, add the pineapple and red onion and cook until caramelized, about 4 minutes on each side.
5. Remove everything from the grill to get ready to serve. While they’re resting, make the sriracha mayo. Mix the mayo with the sriracha using a whisk or spoon.
6. Serve on a lettuce bun, gluten-free bun or regular bun of your choosing with sriracha mayo, cilantro and/or green onion.

This recipe was originally published on What Molly Made.