Make PIna Colada sauce by combining Cream of coconut, sour cream, crushed pineapple and coconut
In a small bowl combine 1/3 cup of pina colada sauce and mayo.
Drizzle EVOO on each side of bun, set aside and heat the grill to a high temperature
Mix the meat gently with 1/4 cup LTO Hibachi Teriyaki Sauce. Form into 4 burgers with a small indentation in the middle of each patty and drizzle with LTO Sweet Cream Butter EVOO. Sprinkle each side with salt and pepper. Grill 4-7 minutes
Drizzle Teriyaki over burgers. Flip burgers. Spread with more Teriyaki. Cook another 4-7 minutes
Meanwhile, drizzle pineapple with Sweet Cream Butter EVOO. Grill pineapple about 2 minutes until marks appear. Flip and grill other side. Remove from grill and place on a plate. Cut out the core
Grill each bun face down until grill marks appear
Spread Pina Colada mayo on each side of bun
Place burger, pineapple and bacon on the bottom of the bun and top with lid.
Notes: Leaving the core on the pineapple during grilling with help it not fall apart and make it easier to flip. Leftovers can be refrigerated for 2-3 days. Cream of coconut is easily found in the alcohol section of the grocery store. Desiccated coconut is extremely dehydrated coconut – use flakes or skip