Back in early spring, we had a surprise visit from my brother and his two teenagers. They were on a last-minute road trip and asked if they could crash for the weekend. I didn’t even blink—of course they could. But when you suddenly have six hungry people to feed, three of them bottomless teenage boys, it’s time to think fast.
We’d planned a little movie night in the living room, popcorn and all, but dinner had to be satisfying, fun, and low-effort. At the store, I spotted some thick pineapple slices and instantly remembered something a neighbor once made at a backyard cookout—sweet and smoky burgers with grilled pineapple. No grill here, but that didn’t stop me.
I grabbed bacon, ground beef, barbecue sauce, and those buttery brioche buns that always make burgers feel a bit more special. We turned the oven on, and in less than an hour, the kitchen smelled like a cookout rolled through the house. The kids hovered, picking at pineapple pieces and asking, “What is that smell?” By the time I set everything on the table, they were practically bouncing.
Watching them devour these burgers—with barbecue sauce on their faces and pineapple juice dripping down their hands—made me realize you don’t need a fancy grill or a sunny day to get that summer flavor. Just the right mix of ingredients and a hungry crowd.
Short Description
These Pineapple Bacon Burgers bring the smoky-sweet charm of a summer BBQ right into your oven—juicy beef patties wrapped in bacon, topped with roasted pineapple, and glazed in tangy barbecue sauce.
Key Ingredients
- 1 pound lean ground beef (93% lean, 7% fat)
- 4 tablespoons smoky barbecue sauce, divided
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 8 slices smoked bacon, uncooked
- 4 slices fresh pineapple (0.5-inch thick, cored)
- 4 brioche-style burger buns
Tools Needed
- Oven-safe wire rack
- Rimmed baking sheet
- Mixing bowl
- Measuring spoons
- Toothpicks
- Small basting brush
Cooking Instructions
Step 1: Preheat and Prep the Pan
Preheat your oven to 400°F (204°C). Line a large baking sheet with foil for easy cleanup. Place a wire rack on top—this helps the bacon crisp up and lets fat drip away.
Step 2: Mix the Beef Patties
In a large mixing bowl, gently combine the ground beef with 2 tablespoons of barbecue sauce, salt, and pepper. Mix just until combined—overmixing can make the patties dense.
Step 3: Shape the Patties
Divide the beef mixture into four equal portions. Shape each into a patty about 3.5 inches wide and 0.5 inch thick—roughly 4 ounces per patty.
Step 4: Wrap with Bacon and Pineapple
Lay two bacon slices in an X-shape. Place a patty in the center, top with a pineapple slice, then fold the bacon ends up and over. Secure with a toothpick if needed. Repeat for all four burgers.
Step 5: Bake the First Round
Place the wrapped patties on the wire rack. Bake for 15 minutes. The bacon should begin to brown and slightly crisp up.
Step 6: Add BBQ Glaze
Remove the pan from the oven. Using a brush, glaze the tops and sides with the remaining 2 tablespoons of barbecue sauce.
Step 7: Finish Baking
Return burgers to the oven for another 10–15 minutes. They’re done when the bacon is golden-brown and crisp, and the internal temperature reaches 160°F (71°C).
Step 8: Toast the Buns (Optional)
While the burgers rest, you can toast the buns for extra texture. A quick 2–3 minutes under the broiler or in a hot skillet will do.
Step 9: Assemble and Serve
Let the burgers rest for 5 minutes to keep them juicy. Serve each patty with its pineapple crown on a bun. Add extra sauce, lettuce, or even a smear of mayo if you like.
Why You’ll Love This Recipe
BBQ Flavor Without a Grill: Roasting in the oven still gives you crisp bacon and caramelized pineapple—no outdoor grill needed.
Sweet & Savory Combo: Pineapple adds a burst of freshness that balances the smoky bacon and barbecue beef.
Family Favorite: Kid-approved and picky-eater friendly, especially if they like bacon!
Visually Impressive: The bacon-wrapped presentation is just plain fun and looks fancy without the fuss.
Minimal Cleanup: Foil-lined sheet pan and wire rack = no greasy mess.
Mistakes to Avoid & Solutions
Using Cold Pineapple: Cold slices can make the patties soggy. Let the pineapple come to room temperature before assembling.
Underseasoning the Beef: With all the other strong flavors, don’t skip seasoning the meat. It helps the patty stand out.
Skipping the Rack: Without a wire rack, the bacon may sit in grease and turn soggy. If you don’t have one, elevate with crumpled foil.
Overcooking the Bacon: Bacon can burn quickly once the sugar in the barbecue sauce caramelizes. Keep an eye in the last 5 minutes.
Toothpicks Not Removed: Don’t forget to pull those toothpicks out before serving—your guests will thank you.
Serving and Pairing Suggestions
Serve With:
Sweet potato fries or classic kettle chips
Grilled corn or roasted veggie skewers
Fresh coleslaw or pickled cucumbers
Pair With:
Cold lemonade, iced tea, or pineapple mojitos
Light lager or a fruity IPA
A side salad tossed in citrus vinaigrette
How to Serve:
Plated individually for lunch or dinner
Family-style on a wooden board with fixings
Buffet-style for a BBQ-themed gathering
Storage and Reheating Tips
Refrigerate: Wrap leftovers in foil or store in an airtight container for up to 3 days.
Freeze: You can freeze uncooked, assembled burgers for up to 2 months. Thaw overnight before baking.
Reheat:
Oven: Reheat at 350°F for 10–15 minutes until warmed through and bacon re-crisps.
Microwave: Use only if needed—though it softens the bacon. Cover loosely and heat for 1–2 minutes.
Skillet: For a quick fix, slice the burger in half and sear cut-side down in a hot pan.
FAQs
1. What can I use instead of a wire rack?
A crumpled sheet of foil shaped into ridges can help elevate the burgers so fat drips away.
2. Can I use canned pineapple?
Fresh is best for texture and flavor, but canned rings (drained well) work in a pinch—just pat them dry before using.
3. What kind of barbecue sauce should I use?
Choose one that’s smoky or slightly sweet—like hickory, mesquite, or honey barbecue—for balance.
4. Can I make this ahead of time?
Yes! Assemble and wrap the patties, cover them, and refrigerate up to 24 hours before baking.
5. How do I keep the bacon from unwrapping?
Use toothpicks or make sure the bacon ends are tightly tucked underneath before baking.
Tips & Tricks
Gently press a thumbprint in the center of each patty before baking to prevent bulging.
Let the burgers rest after baking so the juices stay inside the patty, not on your plate.
Swap out the brioche buns with lettuce wraps for a low-carb twist.
Brush a little pineapple juice on the buns before toasting for extra flavor.
Recipe Variations
Spicy Kick: Add 1 teaspoon chipotle powder or a dash of hot sauce to the beef mixture. Swap regular BBQ sauce with a spicy one.
Hawaiian-Style: Add a slice of melted Swiss or provolone cheese under the pineapple before wrapping.
Veggie Option: Use plant-based beef patties and vegan bacon. Still wrap and bake the same way, adjusting cook time based on package instructions.
Tropical Teriyaki: Use teriyaki glaze instead of barbecue sauce and add a thin slice of red onion for contrast.
Double Patty Deluxe: Stack two thinner patties with cheese between, then top with pineapple and wrap in bacon for an indulgent take.
Final Thoughts
That night ended with plates licked clean and a dozen compliments from my brother’s teens—who rarely say much about food unless it’s pizza. As I stood at the sink later, rinsing off sticky plates, I couldn’t help but smile.
These burgers brought a spark of joy into our crowded little house that night. No fuss, no grill—just full bellies, warm laughs, and one recipe I’ll be making again the next time someone shows up hungry.
Pineapple Bacon Burger (Oven BBQ)
Ingredients
- 1 pound lean ground beef 93% lean, 7% fat
- 4 tablespoons smoky barbecue sauce divided
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 8 slices smoked bacon uncooked
- 4 slices fresh pineapple 0.5-inch thick, cored
- 4 brioche-style burger buns
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with foil and set a wire rack on top.
- Gently mix ground beef with 2 tbsp barbecue sauce, salt, and pepper. Don’t overmix.
- Divide into four portions and form into 3.5-inch wide, 0.5-inch thick patties.
- Lay two bacon slices in an X. Place patty in center, top with pineapple, fold bacon ends over, and secure. Repeat.
- Place burgers on rack and bake for 15 minutes.
- Brush tops and sides with remaining 2 tbsp barbecue sauce.
- Bake 10–15 more minutes until bacon is crisp and internal temp hits 160°F (71°C).
- Broil or skillet-toast buns for 2–3 minutes.
- Let burgers rest 5 minutes. Serve on buns with optional toppings.
