Ingredients:

Honey Pineapple Chutney:
1 Ripe fresh pineapple,peeled and cut into 1/2-inch slices
1 Large sweet onion,peeled and sliced 1/2-inch thick
1-1/2 Tablespoons vegetable oil
1/3 Cup honey
1/4 Cup red wine vinegar
1 Tablespoon grated orange peel
1 Tablespoon peeled and grated fresh ginger root
1/4 Teaspoon ground allspice
1/4 Cup red bell pepper,seeded and minced

Turkey Burgers:
1-1/4 Pounds Ground Turkey,extra lean
1/2 Cup Honey Pineapple Chutney
1-1/2 Teaspoons Jamaican jerk seasoning
2 Teaspoons vegetable oil
4 Hawaiian sweet sandwich rolls or potato burger buns,split and toasted
As needed butter lettuce leaves,washed, drained and chilled

Directions:

Brush pineapple and onion slices with 1-1/2 tablespoons oil. Using the direct grill method, grill for about 5 minutes per side over medium-high heat or until lightly charred; remove and let cool slightly. Discard tough pineapple core.Finely chop pineapple and onion and place in a medium saucepan with honey,vinegar,orange peel,ginger and allspice; stir well. Bring to a boil; reduce heat and simmer,covered for 45 minutes.Add minced bell pepper and cook for 10 minutes more; let cool.

Turkey Burgers:
In a medium bowl,stir together the ground turkey,1/2 cup honey pineapple chutney, jerk seasoning and 1/2 teaspoon black pepper.Shape into 4 patties with Burger Mate and brush each with 1/2 teaspoon oil.Using the direct grill method, grill burgers over medium coals for 5 to 8 minutes per side or until cooked to an internal temperature of 165 degrees F. Serve on toasted buns lined with lettuce leaves.Place a heaping spoonful of chutney on top of each burger.