Preheat your grill to high.

For the piña colada sauce, mix together the coconut cream, crushed pineapple, sour cream, and shredded coconut in a bowl.

In a separate bowl, combine the ground beef with ¼ cup of the teriyaki sauce, mixing until well-blended. Shape the mixture into 4 equal burger patties.

Brush each patty with melted butter and season both sides with salt and pepper.

Grill the pineapple slices for about 2 minutes on each side until grill marks appear.

Cook the burger patties on the grill for 4-7 minutes on the first side, brushing them with more teriyaki sauce. Flip them over and grill for an additional 3-6 minutes. Place a slice of cheese on each patty during the last minute of cooking, allowing it to melt.

Lightly toast the brioche buns on the grill for about 30 seconds.

In a small bowl, combine ⅓ cup of the piña colada sauce with the mayonnaise, mixing well.

Spread the piña colada-mayonnaise blend onto the toasted buns. Assemble the burgers by layering each bun with a burger patty, grilled pineapple slice, and bacon.

Serve and enjoy your tropical-inspired burgers!