Gluten free chicken teriyaki burgers are the perfect way to shake up the summer BBQ. Tired of beef burgers and looking for something new? Give our flavourful and easy recipe a try for your next summer cookout dinner. It is great for having with guests as it is gluten and dairy free, as well as free from the top 9 allergens.
Jump to:
- The Quick Lowdown:
- Why Gluten Free Teriyaki Chicken Burgers are Amazing
- Ingredients
- The Ingredient Low Down
- Tip
- Tip
- Tip
- Tip
- Tip
- Tip
- How to Make Gluten Free Chicken Teriyaki Burgers
- Tip
- Tip
- Tip
- Like This Recipe? Sign up to our Newsletter so you never miss a recipe.
- Sign up HERE to Get Inbox Exclusive Recipes!
- Substitutions, Variations, & Adaptations
- Equipment
- Storage and Reheating Instructions
- Storage
- How to Send Gluten Free Chicken Teriyaki Burgers as Leftovers for Lunch
- Marinating Tip
- What To Serve With
- Other Recipes You May Enjoy
- Have You Made Our Gluten Free Teriyaki Chicken Burger? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour/Taste: Sweet and Salty pairing of teriyaki and pineapple.
Speed: The cooking is quick but there is marinating time needed that makes it a meal that needs planning.
Difficulty: Intermediate. You need to be able to have multiple things on the grill at once and time it all well and have comfort with barbecuing.
Return for effort: loads of flavour and time does most of the work. The recipe does build on two other recipes, Soy Free Teriyaki Marinade Sauce and Pickled Red Onions.
Why Gluten Free Teriyaki Chicken Burgers are Amazing
Everyone does burgers or hot dogs at barbecues, we love to have something a bit different to offer. Pairing the teriyaki with the sweetness of grilled pineapple and the sharpness of pickled red onions. There is just something special about being able to have options with allergies.
Ingredients
- Boneless Skinless Chicken Breasts
- Pineapple rings, reserve the juice
- Soy Free Teriyaki Marinade Sauce, recipe here
- Soy Free Vegan Mayo
- Pickled Red Onions, recipe here
- Lettuce Leaves, iceberg, romaine or butter lettuce
- Gluten Free Burger Buns
- Neutral Oil, optional
See recipe card for quantities.
The Ingredient Low Down
If you are making this meal for someone else with allergies it is always best to find out which products are safe for them by asking them. It is common for those with many allergies to have more than allergies to just the top 9 allergens.
Boneless Skinless Chicken Breasts
We buy boneless chicken breasts that are skinless. You can use thighs but they will take longer to cook.
To cook the chicken quicker the breasts can be pounded to a uniform thickness of ½ inch with a meat tenderizer.
Alternatively, the breast can be butterflied. This is where the breast is almost cut in half to make a larger, thinner, piece of meat. Do not cut the breast in two but instead cut it so it looks like a butterfly opening its wings.
Tip
Don't use bone in as they are not recommended for burgers. The bones are a choking hazard. Ground chicken patties will fall apart in the marinade and are not recommended. Boneless, skinless thighs can be used but will need longer to cook and my be a bit grisley. Chicken breasts are generally preferred.
Pineapple Rings
Any canned brand that is safe for you is good. Make sure to get the rings as pieces and chunks will not grill properly.
If you want to use fresh pineapple, you can. Remove the core if it is really tough as it can be hard to bite. Use pineapple juice that has been canned or pasteurised in the marinade. Fresh pineapple juice has an enzyme in it that will break down the chicken if left to marinade for longer periods of time.
Tip
Pasteurising and cooking fresh pineapple juice will denature the enzyme and stop it from turning the chicken to mush in the marinade if left overnight. The juice goes in the marinade so don't throw it out.
Soy Free Teriyaki Marinade Sauce
You can use a commercial soy free teriyaki sauce. Most are made from fermented coconut sap - called coconut aminos. There are tamarind sauces that do not contain soy or coconut and are made from the tamarind pod. It is not the same as tamari- which is soy.
We prefer to make one using a recipe like this one we have, check out our Soy Free Teriyaki Sauce Recipe. If you make your own you can make it spicier or garlickier depending on your personal tastes.
Soy Free Vegan Mayo
You can make your own homemade vegan, soy free mayo or you can use a commercially made one.
Tip
Brands such as Hellman's or Mama Yo! Are free from the top 9 ingredients but may be made on shared lines. Always check with the manufacturers to see if these products are suitable for you.
Pickled Red Onions
Pickled red onions give a bit of a tang to the burger flavour when assembled. Instead of pickled red onions you can use fresh red onion slices, if preferred.
Tip
To make your own pickled red onions follow this Easy Pickled Red Onion recipe. It is super easy to pickle them and they can be ready in 30 minutes.
Lettuce
The choice of which you use is up to you romaine, iceberg, and butter lemon will all work in this recipe. We use a whole romaine leaf folded in half in our picture. If we use iceberg we shred it to use as a topping.
Tip
If you're going to make this recipe, make sure to follow this top tip!
Gluten Free Burger Buns
Gluten free buns are generally smaller in size than wheat buns. They also fall apart more than a wheat bun so toasting them is a must-do. We toast our buns on the grill but you can also do so in the oven under the broiler on a cookie sheet. Do not use a toast that is shared with allergens.
The bun should be not only gluten free but also free from all 9 allergens which can be tough most days. Eggs, soy, nuts, sesame seeds, and dairy love to be included in bread products so be aware when buying buns.
Tip
Our favourite buns are Little Northern Bakehouse buns or bagels. We are not sesame free. This option may not be right for everyone. We have also used Promise buns and found Schar buns (contains SOY).
Neutral Oil, optional
Choose a high smoke point neutral oil, like avocado oil. It is being used to brush on the buns for toasting them. You can omit if preferred but the teriyaki chicken burger buns may burn when toasting on the grill.
How to Make Gluten Free Chicken Teriyaki Burgers
Marinade
- In a large glass bowl combine the soy free teriyaki sauce and the reserved pineapple juice. Mix with a spoon.
- In a large glass bowl combine the soy free teriyaki sauce and the reserved pineapple juice. Mix with a spoon.
- Remove ¼ of the marinade to a separate smaller glass bowl. Put pineapple slices in this smaller bowl of marinade. Cover it with plastic wrap and set it aside in the refrigerator to marinade for at least 2 hours but no more than 24 hours.
Tip
Marinating the chicken and pineapple rings separately is a best food practice. If the pineapple rings are not cooked to 165F marinating in a separate bowl will be the best option to help avoid food borne illness.
- Set aside the large glass bowl that will be for the chicken.
- Trim the tendons and fat from the chicken breasts. See notes for how to have a thinner boneless breast that will cook evenly and quicker.
Tip
If you are going to pound the breasts thinner line the surface with plastic wrap and fold it over the top of the chicken. This stops raw chicken from splattering all over the kitchen.
- Put the trimmed chicken breasts in the large glass teriyaki marinade bowl. Get the marinade all over the outside of all the cuts. Submerge the meat, if possible. If not, halfway through the marinating time flip the meat over in the sauce to get it all coated evenly.
- Marinate the chicken for 2 hours up to 24 hours in the large glass bowl. Cover it with plastic wrap. Put it in the fridge to continue marinating. Make pickled onions, if making from scratch.
Cook & Assemble
- After the chicken has fully marinated, Preheat the grill to 400 F.
- Remove the bowls with the chicken and pineapple in them from the fridge for no longer than 15 minutes while preheating the grill/BBQ/Flat top.
- When the grill is heating up, clean the grill, as needed. Set the lettuce on a clean plate, have the vegan mayo, pickled red onions, and buns out on a clean section of the kitchen away from the raw chicken to ready an assembly station for the burgers. Set aside.
- Brush the inside of the buns with neutral oil, if using. Set aside.
- When the grill is at temperature, place the chicken breasts on the grill for 10-14 minutes, flipping it halfway. Check the thickest part of the breast with a meat thermometer to make sure it reaches a minimum of 165F for best food handling practices.
- While the chicken is cooking. Place the pineapple rings on the grill over direct heat for 6-8 minutes, flipping halfway. These can also be brushed with oil if they are sticking to the grill. However, there should be enough oil in the marinade.
- To toast the buns place on the top shelf or the bbq or over an indirect heat part of the grill. Toast with the cut side that has been brushed with oil down towards the grill for 2-3 minutes, or until toasted.
- Remove the cooked buns, pineapple, and chicken to clean plates. Place at the assembly station.
- At the assembly station on a serving plate, place the bottom bun. On the bun place the grilled pineapple, the cooked chicken breast, pickled red onions, lettuce leaves. On the top bun smear it with vegan mayo and place it on top of the burger.
Tip
We cut ours in half to make them easier to eat.
Like This Recipe? Sign up to our Newsletter so you never miss a recipe.
Sign up HERE to Get Inbox Exclusive Recipes!
Substitutions, Variations, & Adaptations
- Pork or Turkey - Instead of chicken other meats can be used such as pork or turkey
- Aioli - Using a soy and egg free vegan mayo you can whip up a flavourful aioli
- Vegan - Replace the chicken breast with sliced eggplant or portobello mushroom
- Spicy - Add slices of banana peppers to add a bit of kick
- Avocado - Add slices of avocado or mashed avocado
Equipment
When making food for someone with allergies, equipment is a place where cross contact can happen. The transfer of allergens to those that didn't contain the allergens can happen in shared kitchens, equipment, counters, and more. Check with whomever you are making food for to see if they can have food made in your kitchen and what precautions you may need to take.
- BBQ, Flat top, or grill to cook the chicken, pineapple and toast the buns.
- BBQ Utensils
- Glass bowls for marinating
- Clean Plates for after the chicken and pineapple is cooked
When cleaning the grill do not use a wire brush it can deposit small wires that fall out of the brush on the grill that can end up in the food. They can be very dangerous when ingested!
Cooking on a grill that also cooks allergens may pose an allergy risk to some so be sure to factor that in before starting to cook on it. We personally do not cook allergens on our BBQ as that is what is safest for us.
Storage and Reheating Instructions
Storage
It is always best to store the chicken in an airtight container. Multiple chicken breasts can be stored together but all should be cooked. Storing the pineapple separately will help keep the chicken firm.
Fridge
The cooked chicken breasts or pineapple can be stored in the fridge for up to 3 days.
Freezer
The cooked chicken breasts can be stored in the freezer for up to 3 months. Defrost before reheating. Do not freeze uncooked in the marinade. The pineapple is not recommended to be frozen.
Reheating
For best food safety practices food should only be reheated once. If the chicken is frozen, thaw before reheating. Make sure the hot food reaches 165F before serving. The pineapple will not stand up to reheating well and is best when served chilled after the initial cooking and storing.
Oven
Place the chicken breasts in a glass casserole dish or on a cookie sheet and bake for 15-20 mins at 350F or until they reach the internal temperature of 165F. Flip them halfway to keep them from burning.
Stove Top
To reheat the chicken on the stovetop use a skillet with a lid. Over med-high heat, place the chicken breasts in the skillet and add 2 tablespoons of water to the pan and cover with a well fitting lid. Cook for 3-4 mins on one side, Then flip and cook for another 2 -3 mins.
Check internal temperature with a meat thermometer. It should read over 165F. If it does remove the lid and cook off the extra water for 1-2 mins or serve straight away. If the burger is not hot enough continue to cook covered adding 1 tablespoon of water, if it has steamed off. Re-temp and adjust times as needed.
How to Send Gluten Free Chicken Teriyaki Burgers as Leftovers for Lunch
If you are sending this for lunch it is better for older kids who can assemble it right before they eat it. Assembling it at home will lead to a soggy gluten free bun, even if it is toasted. Gluten free buns don't always stand up to begin with.
Marinating Tip
Make the soy free marinade and prep the chicken the night before. The chicken can sit in the marinade for up to 24 hours. This will save you from making the marinade and having to wait for the chicken to finish marinating before cooking. It will also give you the most teriyaki flavour on the meatin your gluten free chicken teriyaki burgers.
What To Serve With
This dish is perfect for a BBQ or summer party. It is one that is easy to make for larger groups, as long as you have the room on the grill.
We like to make potatoes and vegetables or corn.
A salad is always a great side dish with this gluten free chicken teriyaki burgers. Here are a few of our favourites:
Have You Made Our Gluten Free Teriyaki Chicken Burger? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
📖 Recipe
Equipment
- Large glass bowl
- Barbecue or grill
Ingredients
- 6 Chicken Breasts boneless skinless
- 15 Ounces Pineapple Rings, can reserve the juice
- 1 Cup Soy Free Teriyaki Marinade Sauce recipe here (see notes)
- 4 Tablespoons Vegan Mayo, egg and soy free see notes
- 6 Tablespoons Pickled Red Onions recipe here (see notes)
- 6 Lettuce Leaves iceberg, romaine or butter lettuce
- 6 Gluten Free Burger Buns see notes
- 1 Tablespoon Neutral Oil optional (see notes)
Instructions
- In a large glass bowl combine the soy free teriyaki sauce and the reserved pineapple juice. Mix with a spoon.1 Cup Soy Free Teriyaki Marinade Sauce, 15 Ounces Pineapple Rings, can
- Remove ¼ of the marinade to a separate smaller glass bowl. Put pineapple slices in this smaller bowl of marinade. Cover it with plastic wrap and set it aside in the refrigerator to marinade for at least 2 hours but no more than 24 hours.15 Ounces Pineapple Rings, can
- Set aside the large glass bowl that will be for the chicken.
- Trim the tendons and fat from the chicken breasts. See notes for how to have a thinner boneless breast that will cook evenly and quicker.6 Chicken Breasts
- Put the trimmed chicken breasts in the large glass teriyaki marinade bowl. Get the marinade all over the outside of all the cuts. Submerge the meat, if possible. If not, halfway through the marinating time flip the meat over in the sauce to get it all coated evenly.
- Marinate the chicken for 2 hours up to 24 hours in the large glass bowl. Cover it with plastic wrap. Put it in the fridge to continue marinating. Make pickled onions, if making from scratch.
- After the chicken has fully marinated, Preheat the grill to 400 F.
- Remove the bowls with the chicken and pineapple in them from the fridge for no longer than 15 minutes while preheating the grill/BBQ/Flat top.
- When the grill is heating up, clean the grill, as needed. Set the lettuce on a clean plate, have the vegan mayo, pickled red onions, and buns out on a clean section of the kitchen away from the raw chicken to ready an assembly station for the burgers. Set aside.
- Brush the inside of the buns with neutral oil, if using. Set aside.6 Gluten Free Burger Buns, 1 Tablespoon Neutral Oil
- When the grill is at temperature, place the chicken breasts on the grill for 10-14 minutes, flipping it halfway. Check the thickest part of the breast with a meat thermometer to make sure it reaches a minimum of 165F for best food handling practices.
- While the chicken is cooking. Place the pineapple rings on the grill over direct heat for 6-8 minutes, flipping halfway. These can also be brushed with oil if they are sticking to the grill. However, there should be enough oil in the marinade.
- To toast the buns place on the top shelf or the bbq or over an indirect heat part of the grill. Toast with the cut side that has been brushed with oil down towards the grill for 2-3 minutes, or until toasted.
- Remove the cooked buns, pineapple, and chicken to clean plates. Place at the assembly station.
- At the assembly station on a serving plate, place the bottom bun. On the bun place the grilled pineapple, the cooked chicken breast, pickled red onions, lettuce leaves. On the top bun smear it with vegan mayo and place it on top of the burger.4 Tablespoons Vegan Mayo, egg and soy free, 6 Tablespoons Pickled Red Onions, 6 Lettuce Leaves
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not reuse marinade, dispose of it after marinating
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
Comments
No Comments