AIP Friendly Hawaiian Pineapple Burger

Total time35 min

Prep time20 min

Cook time15 min

Juicy beef patties seasoned with coconut aminos, fresh ginger, and turmeric get topped with caramelized pineapple rings and a creamy avocado sauce, all wrapped in crisp butter lettuce — it's a seriously satisfying burger that doesn't feel like a compromise. The whole build skips grains, legumes, nightshades, eggs, and dairy without sacrificing any of the bold, smoky-sweet flavors you'd expect from a backyard cookout. Coconut aminos do a lot of heavy lifting here, adding that savory depth you'd normally get from soy sauce, and they show up in the patties, the pineapple glaze, and the avocado sauce for a cohesive tropical flavor throughout. Grilling the pineapple until it's golden at the edges brings out its natural sweetness and gives the whole dish a caramelized richness that makes every bite feel a little indulgent. The avocado sauce comes together in minutes — just mash, stir, and it's ready — and it adds a cool, creamy contrast to the warm, seared patty underneath. Butter lettuce wraps keep everything tidy while staying completely protocol-friendly, and the optional cilantro on top adds a fresh, herby finish. This one makes four servings and is the kind of weeknight dinner that genuinely gets people excited about eating clean.

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Ingredients

4 servings

For the patties

1 ½ lb ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
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2 tbsp coconut aminos
3 cloves garlic, minced
1 tsp fresh ginger, finely grated
½ tsp turmeric
1 tsp salt
1 tbsp coconut oil

For the grilled pineapple

4 rings fresh pineapple, about ½ inch thick
1 tsp coconut oil
1 tbsp coconut aminos

For the avocado sauce

2 ripe avocados, pitted and peeled
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp fresh ginger, finely grated
¼ tsp salt

For serving

8 large butter lettuce leaves
½ small red onion, thinly sliced
¼ cup fresh cilantro leaves (optional)

Instructions

1
Make the avocado sauce: mash the avocados in a small bowl until smooth, then stir in the coconut aminos, apple cider vinegar, ginger, and salt until fully combined. Set aside.
2
Combine the ground beef, coconut aminos, garlic, ginger, turmeric, and salt in a large mixing bowl. Mix gently until just combined, then divide into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow indent in the center of each patty with your thumb to prevent doming during cooking.

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