A few summers back, after retiring from teaching and finally settling into the slower rhythm of life, I started hosting “burger nights” for my kids and grandkids every other Saturday. It became a family ritual, everyone bringing something to share, from homemade pickles to hand-cut fries, and me at the grill, apron on, sunhat barely hanging on as I flipped patties and listened to laughter echo from the backyard.
One day, my grandson—sharp as ever—asked why I never made “sweet burgers.” I chuckled and asked what on earth a sweet burger was. He meant something fruity, something bold.
That evening, we brainstormed around the patio table. He suggested pineapple, I added bacon and BBQ sauce, and just like that, this recipe was born. What began as an experiment turned into one of our most requested burgers at family gatherings. I’ve been tweaking and perfecting it since.
The sweet tang of pineapple against the smoky bacon and rich barbecue beef is unforgettable. It’s a blend of bold, classic American cookout flavors with just a hint of tropical surprise. And while the recipe feels fun and new, the process is slow, mindful, and rooted in the kind of cooking I grew up with thoughtful, unfussy, and made with people in mind.
If there’s one burger I’d hand over with a proud smile and say, “This one’s mine,” it’s this.
Short Description
A juicy, smoky BBQ burger wrapped in crispy bacon and topped with sweet grilled pineapple—all nestled in a toasted brioche bun. Sweet, salty, tangy, and savory in one unforgettable bite.
Key Ingredients
For the Burgers
- 1 pound lean ground beef (93% lean / 7% fat)
- 4 tablespoons smoky barbecue sauce, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Toppings
- 8 slices smoked bacon
- 4 fresh pineapple slices (½ inch thick, core removed)
- 4 brioche-style burger buns
Optional add-ons: lettuce, onion slices, cheddar cheese, or jalapeños.
Tools Needed
- Large mixing bowl
- Oven-safe wire rack
- Rimmed baking sheet
- Aluminum foil
- Toothpicks
- Grill pan or skillet (optional for toasting buns)
- Meat thermometer (recommended)
Cooking Instructions
Step 1: Prep the Oven
Preheat your oven to 400°F. Line a large baking sheet with aluminum foil and place a wire rack on top. This keeps the bacon crisp and the burgers evenly cooked.
Step 2: Make the Burger Patties
In a large bowl, gently combine ground beef with 2 tablespoons of BBQ sauce, salt, and pepper. Don’t overwork it, just mix until combined. Divide into four equal parts and shape into patties about 3½ inches wide and ½ inch thick.
Step 3: Wrap with Bacon and Pineapple
Lay two bacon strips in a criss-cross pattern on a cutting board. Place one patty in the center and top with a pineapple slice. Fold the bacon over the top and secure with a toothpick. Repeat for the remaining three patties.
Step 4: Bake the Burgers
Place all four burgers on the prepared rack. Bake for 15 minutes. Then remove, brush the remaining 2 tablespoons of BBQ sauce over the bacon, and return to the oven. Bake another 10–15 minutes, or until the internal temperature reaches 160°F.
Step 5: Toast the Buns
While burgers finish, lightly toast your brioche buns on a grill pan or in the oven for 2–3 minutes until golden.
Step 6: Assemble and Serve
Let burgers rest for 5 minutes. Then place each on a bun and add any desired toppings—cheddar cheese, crisp lettuce, onion rings, or even a little aioli.
Why You’ll Love This Recipe
Flavor Explosion: Smoky bacon, sweet pineapple, tangy BBQ, and juicy beef, it’s a flavor rollercoaster in every bite.
Simple Ingredients, Big Impact: No fancy pantry runs needed. Just real, honest ingredients that deliver bold taste.
Family-Approved: Kid-tested and adult-approved, these burgers bring generations together at the table.
Less Grease, More Balance: Lean beef and oven-baked bacon mean these burgers are indulgent but still on the lighter side.
Weekend Worthy, Weeknight Doable: Feels special enough for a weekend cookout, but simple enough for a weeknight treat.
Mistakes to Avoid & Solutions
Overworking the Meat
Problem: Tough, dense patties.
Solution: Mix just until combined. Light hands make juicy burgers.
Underseasoning the Patties
Problem: Bland burgers.
Solution: Don’t skip the salt and pepper, and mix the BBQ sauce in directly with the beef.
Burning the Bacon
Problem: Bacon gets too crispy before the burger finishes cooking.
Solution: Use the wire rack to lift burgers and bake evenly. Keep a close eye in the final 10 minutes.
Soggy Buns
Problem: Too much juice ruins the bun texture.
Solution: Toast the buns lightly, and let burgers rest before assembling.
Pineapple Too Wet
Problem: Extra juices make the burger slide apart.
Solution: Pat pineapple slices dry before using.
Serving and Pairing Suggestions
Serve warm, fresh out of the oven, on toasted brioche buns.
Add toppings like lettuce, caramelized onions, or jalapeños for extra flair.
Pair with grilled corn, sweet potato fries, or a crisp cucumber slaw.
For drinks: go with iced tea, ginger beer, or a light pale ale.
Serve buffet-style at summer gatherings or plated for a cozy weeknight meal.
Storage and Reheating Tips
To Store: Wrap leftovers individually in foil or store in airtight containers. Refrigerate for up to 3 days.
To Freeze: Wrap uncooked wrapped patties in wax paper and freeze in a zip bag for up to 2 months.
To Reheat: Bake at 350°F for 10–15 minutes until warmed through. Avoid the microwave, it’ll make the bacon rubbery.
To Re-crisp Bacon: Use a skillet for 3–4 minutes on low heat.
FAQs
1. Can I grill these instead of baking?
Yes, but keep the heat low and indirect. The bacon and pineapple can burn quickly, so use foil or a grill-safe pan.
2. Can I use canned pineapple?
You can, but it’s best to drain and pat dry thoroughly. Fresh gives a better texture and char.
3. Can I make them ahead of time?
Yes! Prep and wrap them a few hours ahead. Store in the fridge and bake just before serving.
4. Can I use turkey or chicken instead of beef?
Absolutely. Use the same seasoning, but cook to 165°F instead of 160°F.
5. Are there gluten-free options?
Just use gluten-free buns, and double-check that your BBQ sauce is certified gluten-free.
Tips & Tricks
Lightly oil the wire rack before placing burgers to avoid sticking.
Let patties come to room temp for 10 minutes before baking to help them cook evenly.
For extra smoky flavor, add a pinch of smoked paprika to the beef mixture.
Try brushing pineapple slices with BBQ sauce before baking for caramelized edges.
Use thick-cut bacon for better wrapping and texture.
Recipe Variations
1. Spicy Pineapple Jalapeño Burgers
Add thin slices of fresh jalapeño on top of the pineapple before wrapping.
Swap regular BBQ sauce for chipotle BBQ sauce for extra kick.
2. Hawaiian Teriyaki Burgers
Replace BBQ sauce with teriyaki sauce.
Add a bit of fresh ginger to the beef mixture.
Garnish with chopped green onions and sesame seeds.
3. Veggie Twist
Use plant-based patties (like black bean or Beyond Meat).
Swap bacon for veggie bacon strips.
Keep pineapple and BBQ for that sweet-savory balance.
4. Cheddar-Stuffed Version
Form two thin patties, sandwich shredded cheddar in the middle, and seal the edges before wrapping in bacon.
Final Thoughts
Retirement has given me many gifts—slower mornings, more time with the grandkids, and the freedom to rediscover the joy of cooking just for the love of it. Every time I pull these Pineapple Bacon BBQ Burgers from the oven, that smoky-sweet aroma wraps around the kitchen like a hug.
he kind of food that doesn’t need fancy plating or filters. Just hands, mouths, and the clatter of forks meeting plates. This recipe isn’t fussy, but it’s full of care and when you make them, you’ll taste that in every bite. Maybe they’ll become part of your weekend rituals too.
If they do, just know they were born on a patio somewhere, with a curious grandson and a grandma who still loves to surprise her family at the table.
Smoky Pineapple Bacon BBQ Burgers
Print ThisIngredients
- For the Burgers
- 1 pound lean ground beef (93% lean / 7% fat)
- 4 tablespoons smoky barbecue sauce, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Toppings
- 8 slices smoked bacon
- 4 fresh pineapple slices (½ inch thick, core removed)
- 4 brioche-style burger buns
- Optional add-ons: lettuce, onion slices, cheddar cheese, or jalapeños.
Instructions
Step 1: Prep the Oven
Preheat to 400°F. Line a baking sheet with foil and top with a wire rack.
Step 2: Make the Patties
Mix ground beef with 2 tbsp BBQ sauce, salt, and pepper. Shape into 4 patties, 3½” wide and ½” thick.
Step 3: Wrap with Bacon & Pineapple
Lay 2 bacon slices in an X-shape. Place a patty in the center, top with a pineapple slice, and fold bacon over. Secure with a toothpick. Repeat for all.
Step 4: Bake
Place on the rack. Bake 15 minutes, brush with remaining BBQ sauce, then bake another 10–15 minutes until internal temp hits 160°F.
Step 5: Toast the Buns
Toast brioche buns for 2–3 minutes until golden.
Step 6: Assemble & Serve
Let burgers rest 5 minutes. Serve on buns with optional toppings like cheese, lettuce, or onion rings.
