Start by making the teriyaki sauce. Combine the coconut aminos, ginger, and garlic in a small sauce pan. Bring the mixture to a boil, then simmer until it’s reduced by about 1/3, for a final amount of 1/2 cup. Let the teriyaki sauce cool while you prepare the rest of the recipe.

Prep all the ingredients for the salad. Place the pineapple, red onion, and bell pepper on the plate to grill. Add the bacon bits, avocado, and lettuce to a large salad bowl. Or you can place the salad ingredients in individual bowls.

Preheat the grill over medium high heat until a steady temperature of 400ºF is reached. Mix the beef with 1/4 cup teriyaki sauce and form the beef into patties. I like to do mini patties for a total of 12 per pound.

Place the beef patties, pineapple slices, onion slices, and bell pepper halves on the grill, and turn the heat down to medium to maintain a temperature between 350º-400ºF.

Grill for 5-6 minutes before turning over the burgers. Turn the pineapple over when grill marks appear, usually about the same time you turn the burgers. When the onions and peppers are starting to soften, turn them over as well, usually about 8 minutes.

Continue to cook until the burgers are done along with the pineapple, onions, and peppers. The burgers will take another 5-6 minutes and the veggies will take around 6-8 minutes.

Remove the pineapple as soon as grill marks appear on both sides, and while it’s still a bit firm. Depending on where it is on the grill it’s usually about 5 minutes on the first sides, and 3-5 minutes for the second side.

While everything is grilling, whisk together all the ingredients for the dressing, and set it aside.

When everything is done, slice/or dice the bell peppers and onions if desired. Serve the salad topped with the grilled burgers, pineapple, onions, and peppers with the dressing and mayo alongside.