Summer Sunshine Burger

1. 1

   In a small bowl, combine peach preserves and mayonnaise. Stir until well-combined. Refrigerate until needed.

2. 2

   In a grill with a cover, prepare a medium-hot fire for direct heat cooking. Spray grilling rack with non-stick cooking spray or heat a gas grill to medium-high according to manufacturer's directions.

3. 3

   Meanwhile, in a large bowl, combine ground pork, Jamaican Jerk seasoning, cilantro, and coconut. Shape meat into six 1/2-inch thick patties. Press one pineapple slice into center of each patty and shape pork around meat until pineapple is level with top of the meat patty.

4. 4

   Place patties on grill pineapple side up. Grill about 10-12 minutes, turning once during cooking, or until instant read thermometer measures 160 degrees. Remove patties from grill and keep warm.

5. 5

   Place buns on grill until toasted. To serve: Place burger on each bun bottom; spread one tablespoon prepared peach mayonnaise over patty, replace top and serve immediately.

* Per serving · 4 servings · Values may vary.