This Pineapple Bacon Burger has been a summer favorite the moment I combined sweet ringed pineapple with smoky bacon wrapped around a lean beef patty. I first made this version at a backyard cookout when I wanted the flavors of a backyard grill without standing over a hot fire. The combination of the caramelized pineapple, the crisped bacon and the tangy barbecue streaked through the patty creates a balanced bite that is bright, smoky and deeply satisfying. It is the kind of sandwich that brings people together: kids and adults both ask for seconds, and the kitchen fills with the smell of baking bacon and fruit sweetness.

I love this method because it is reliable and low-maintenance: everything bakes on a wire rack so bacon crisps evenly without extra oil, and the barbecue sauce mixed into the beef keeps the interior moist. The assembly is simple but dramatic on the plate. Over time I refined the patty size and thickness to get even cooking with the pineapple inside, and I learned that a short resting period after the oven makes the burgers juicier and more flavorful. This version uses Sweet Baby Ray's Original barbecue sauce for a familiar sweet-savory profile and a bakery-style brioche bun to finish the sandwich with a slightly buttery, pillowy cradle.

Ingredients

• Lean ground beef: 1 pound of 93% lean / 7% fat ground beef gives great beef flavor while keeping the patties from rendering too much fat. Choose a freshly ground batch from a grocery butcher or a trusted brand. Using leaner beef reduces shrinkage while still staying juicy when mixed with a tablespoon of sauce.
• Bottled smoky barbecue sauce: 4 tablespoons total; Sweet Baby Rays Original is recommended for its balanced sweetness and smoky notes. Use 2 tablespoons mixed into the meat and 2 tablespoons for brushing the bacon halfway through cooking to build flavor and a glossy finish.
• Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon freshly cracked black pepper season the beef simply and let the pineapple and bacon flavors shine. Use kosher salt or sea salt for more consistent seasoning.
• Smoked bacon: 8 slices of thick-cut smoked bacon, uncooked. Two slices per burger create a durable wrap that crisps beautifully in the oven. Choose hardwood-smoked bacon for pronounced smoke flavor.
• Fresh pineapple slices: 4 slices, about 1/2 inch thick with the core removed. Fresh rings caramelize and add bright acidity. If using canned slices, choose juice-packed rings and pat them dry before assembly.
• Brioche-style buns: 4 bakery-style buns for soft texture and slight sweetness. Brioche improves the mouthfeel and holds up to the saucy patty without getting soggy.

Instructions

Preheat and prepare: Preheat the oven to 400F. Line a large rimmed baking sheet with aluminum foil for easy cleanup and place an oven-safe wire rack on top so heat circulates under the patties and the bacon crisps evenly. Position the rack in the center of the oven. Mix the beef: In a large bowl combine 1 pound of lean ground beef with 2 tablespoons of barbecue sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Use a gentle folding motion with your hands or a spoon until ingredients are evenly distributed. Do not overmix; overworking the meat tightens proteins and leads to a tougher texture. Form the patties: Divide the mixture into four equal portions, about 4 ounces each. Shape each into a patty approximately 3 1/2 inches in diameter and 1/2 inch thick. Make a very slight shallow dimple in the center of each patty to reduce dome formation as it bakes. Assemble with bacon and pineapple: On a parchment-lined tray or clean cutting board, lay two bacon slices in a criss-cross X. Place one patty in the center, then top with one pineapple ring. Fold the bacon over the sides to wrap the patty and pineapple, forming a neat parcel. Secure the crossing point with a wooden toothpick driven through the center so the bacon stays wrapped during cooking. Repeat for remaining patties. Bake and baste: Place the assembled burgers on the prepared wire rack and bake for 15 minutes. Remove the sheet from the oven and use a pastry brush to apply the remaining 2 tablespoons of barbecue sauce evenly over the exposed bacon. Return to the oven and bake another 10 to 15 minutes until the internal temperature reaches 160F for well-done and juices run clear. For medium or medium-well reduce the final bake time by 5 to 6 minutes, checking with an instant-read thermometer. Toast buns and rest: While the burgers finish, lightly toast the brioche buns in a skillet, toaster oven or under the broiler for 1 to 2 minutes. When burgers reach temperature, remove from oven and let them rest on the baking sheet for 5 minutes; the internal temperature will rise 3 to 5 degrees and juices will redistribute for a juicier bite. Assemble and serve: Remove toothpicks, place each burger on a bun, and serve simply or with toppings such as leaf lettuce, thinly sliced red onion, or mayonnaise. The sweet pineapple and smoky bacon are flavorful enough to stand on their own, but add pickles or hot sauce if you like more contrast.

Storage Tips

Store cooled burgers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each burger tightly in plastic wrap then place in a freezer-safe bag; remove as much air as possible and freeze for up to 3 months. Reheat from frozen by thawing overnight in the refrigerator, then warming in a 350F oven for 10 to 15 minutes until heated through. For best texture, re-toast buns just prior to serving. If reheating directly from the fridge, a low oven temperature (275F to 300F) for 10 to 12 minutes prevents overcooking while warming the center.

Ingredient Substitutions

If you prefer a fattier patty, use 80/20 ground beef for more juiciness, but expect more rendered fat on the baking sheet. For a turkey variation, choose ground dark meat turkey and increase the barbecue sauce slightly to offset leaner flavor. Substitute thick-cut center-cut bacon for a meatier chew, or try prosciutto for a saltier crisp note; note prosciutto will render less fat and crisp faster. For a lower-sugar option, use a reduced-sugar barbecue sauce or make a quick glaze with tomato paste, apple cider vinegar and a touch of sweetener.

Serving Suggestions

Serve with classic sides like oven-fried potato wedges, a crisp green salad, or grilled corn. Garnish with leaf lettuce and thin slices of red onion for crunch and color. For a Hawaiian-themed plate, add a side of coconut rice or a simple mac salad. Drizzle a little extra barbecue sauce on the bun or serve hot sauce on the side for those who want more heat.

Cultural Background

Combining pineapple and pork-derived products is a tropical tradition that gained popularity in American barbecue culture. The sweet-and-smoky interplay evokes Hawaiian-inspired flavors adapted into backyard barbecues nationwide. Wrapping burgers in bacon is a modern American technique that adds texture and concentrated smoke; this recipe blends those influences into a portable sandwich that nods to both tropical sweetness and classic American smokehouse tendencies.

Seasonal Adaptations

In summer use very ripe fresh pineapple for the juiciest, most aromatic rings; in winter switch to canned rings and pat dry. For holiday parties add a splash of bourbon or rum to your barbecue glaze to deepen flavor and pair with roasted root vegetables on the side. Swap brioche for a whole grain roll in cooler months for a heartier feel.

Meal Prep Tips

Prepare the patties and assemble the bacon-wrapped burgers up to the point of baking and store covered in the refrigerator for up to 24 hours. This makes baking a quick task when guests arrive. Keep toothpicks inserted until just before serving. For efficient meal prep, bake a double batch and freeze individual burgers for quick lunches or dinners; reheat in a low oven to preserve moisture.

These are more than a sandwich; they are a simple, celebratory meal that pairs sweet and smoky in a way that invites conversation. Make them your own with favorite condiments, and enjoy the way one simple technique elevates an ordinary patty into something special.