1 pound 93%-lean ground turkey

2 tablespoons reduced-sodium teriyaki sauce

2 scallions, sliced

1 large clove garlic, minced

6 1/4- inch-thick fresh pineapple rings

1 small red onion, cut into 1/4-inch-thick rings

6 toasted slider buns, preferably whole-wheat

2 tablespoons mayonnaise

6 small leaves Boston lettuce

1. Preheat grill to medium-high.

2. Combine turkey, teriyaki sauce, scallions and garlic in a medium bowl; gently knead together. Do not overmix. Form into 6 burgers, about 3 inches wide.

3. Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, 2 to 3 minutes per side. Grill pineapple rings until lightly charred, about 2 minutes per side. Grill onions until lightly charred and starting to soften, about 2 minutes per side.

4. Assemble the burgers on toasted buns with 1 teaspoon mayonnaise, 1 lettuce leaf, 1 pineapple ring and about 3 onion rings each.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)