Preheat grill on medium high heat.
Maple Teriyaki Glaze: Create a slurry with the cornstarch and water and set aside. Mix remaining ingredients in a small sauce pot and bring to a boil over medium high heat. Whisk slurry into sauce and boil until sauce thickens or coats the back of a spoon.
Grill pineapple slices for two minutes a side until nice grill marks arise.
Grill burgers approximately 2-3 minutes per side for a medium-rare burger, or until 160⁰F for well done. Before flipping, brush burger with Maple Teriyaki Glaze and repeat on the other side until nicely glazed.
Once flipped add cheese on top and close lid on grill so cheese melts.
Toast burger buns on the grill until grill marks appear, approx. one minute per side.
To assemble burger spread Maple Teriyaki Glaze on top and bottom bun, place burger on bottom bun and top with a slice of pineapple, then add two slices of red onion and a couple pieces of lettuce. To finish top with top bun.
Serve with Cal &Gary’s Sweet & Salty kettle cooked popcorn.