In a large bowl combine the ground chicken, garlic powder, onion powder, ginger, black pepper, and salt. Mix until the seasoning is fully incorporated into the chicken.
Divide the chicken into six equally sized mounds and pat into a round, burger shape.
Place the burgers onto a baking sheet and place in the freezer for 15 minutes to provide more ease in handling.
Brush the chicken with olive oil to prevent sticking to the grill (chicken is low in fat and doesn’t provide the same “grease” as ground beef.)
Place each patty on the grill and cook each side for at least 2 minutes before brushing with the teriyaki basting sauce.
Continue cooking the chicken burgers turning every 5 minutes and reapplying the teriyaki sauce until fully cooked.
Move burgers to indirect heat and place the cheese on top. Remove chicken when cheese is melted.
Place chicken burgers on a bun and top with shredded lettuce, tomato, and pineapple.