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Submitted by: Jo Ann from Gooseberry Patch
Originally shared on the web 02/22/2018

8-oz. can pineapple slices, drained and juice reserved
3⁄4 c. teriyaki sauce
1 lb. ground turkey
1 T. butter, softened
4 whole-wheat sandwich thins, split
2 slices Swiss cheese, halved
4 slices bacon, crisply cooked
4 leaves lettuce
1 red onion, sliced

Stir together reserved pineapple juice and teriyaki sauce in a small bowl. Place pineapple slices and 3 tablespoons juice mixture into a plastic zipping bag. Turn to coat; set aside. Shape ground turkey into 4 patties and spoon remaining juice mixture over top; set aside. Spread butter on buns; set aside. Grill patties over medium-high heat until well done, turning to cook on both sides. Place buns on grill, cut-side down, to toast lightly. Remove pineapple slices from plastic bag; place on grill and heat through until lightly golden, about one minute per side. Serve burgers on buns topped with pineapple, cheese, bacon, lettuce and onion. Serves 4.