Hawaiian Beef Sliders

Sweet and savory with just a hint of heat, these dynamite burgers are packed with flavor. Pineapple and bacon may sound like an unusual combination, but you’ll find they’re the perfect match. —MARY RELYEA CANASTOTA, NY PREP: 30 MIN. + MARINATING GRILL: 10 MIN. • MAKES: 6 SERVINGS

1 can (20 oz.) unsweetened crushed pineapple 1 tsp. pepper ¹₄ tsp. salt

1¹₂ lbs. lean ground beef

(90% lean) ¹₄ cup reduced-sodium soy sauce 2 Tbsp. ketchup

1 Tbsp. white vinegar 2 garlic cloves, minced ¹₄ tsp. crushed red pepper flakes 18 miniature whole wheat buns

Baby spinach leaves 3 center-cut bacon strips, cooked and crumbled

Sliced jalapeno peppers, optional

1. Drain pineapple, reserving juice and 1½ cups pineapple (save the remaining pineapple for another use). In a large bowl, combine

¾ cup reserved crushed pineapple, pepper and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11x7-in. dishes.

2. In a small bowl, combine the soy sauce, ketchup, vinegar, garlic, pepper flakes and the reserved pineapple juice. Pour half of the marinade into each dish; cover and refrigerate 1 hour, turning once.

3. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, coat grill rack lightly.

4. Grill the patties, covered, over medium heat or broil 4 in. from heat on each side until a thermometer reads 160° and the juices run clear, 4-5 minutes.

5. Grill buns, uncovered, until toasted, 1-2 minutes. Serve burgers on buns with spinach, remaining pineapple, bacon and, if desired, jalapeno peppers. 3 SLIDERS 350 cal., 12g fat (4g sat. fat), 74mg chol., 444mg sod., 34g carb. (13g sugars, 4g fiber), 27g pro. Diabetic exchanges: 3 lean meat, 1½ starch, ½ fruit.