The Hawaiian

The sweetness of pineapple, the saltiness of the
teriyaki and the smoothness of the provolone cheese,
PERFECTION!!!

Ingredients:

2 lbs. ground chuck (lightly salt & peppered)
Teriyaki sauce (recipe below)
6 slices provolone cheese
12 slices canned pineapple rings
12 slices of smoked honey bacon (Dailys Harwood)
1 cup mayonaise
1 head Iceburg Lettuce finely chopped
6 cornmeal dusted buns

Teriyaki sauce:
1 cup teriyaki Kikkoman bottled sauce
1/2 cup honey
1/2 cup brown sugar
1/2 cup Ice Cream pineapple topping

Instructions:

1-Prepare a medium-hot grill
2-Mix teriyaki ingredients. Bring sauce to a boil, remove
to outer edge of grill and let thicken.
3-Place 12 slices of bacon on foil in center of grill, cook
until crisp, remove.
4-Prepare ground chuck, light salt & pepper, shape into
6 patties.
5-Brush grill with veg. oil and place patties in center. Cook 5-7 minutes on each side. Top each patty w/1 1/2 tbls. of teriyaki mix. Next place a slice of provolone cheese. Remove when cheese is melted. Cover loosely
with foil.
6-Place 12 pineapple rings on grill , cook 1 minute on
each side. Place buns cut side down on outer edge of
grill until lightly toasted.

To Assemble:
Put mayonaise on each side of the bun
Put chopped lettuce on bottom half of bun
Place patty on lettuce
Place two slices of crisp bacon on patty
Place two rings of grilled pineapple
Top with bun, serve