Preheat the grill to medium-high heat.

The patties:

n a medium bowl, combine ground meat , chipotle pepper, adobo sauce, fresh cilantro, salt, and pepper. Mix well with a wooden spoon or your hands. Divide the meat mixture into 8 equal pieces and form each into patties that are 2 ½ to 3-inches in diameter. (Can be made ahead. Place on a baking sheet, cover, and chill. Bring the room temperature before grilling.)

The pineapple:

Place pineapple rings on the grill and cook 2 to 3 minutes per side. Remove from the grill and cut each ring into quarters.

Putting it together:

Place the buns cut side down on the grill. Remove when the cut side is lightly toasted. Spread a generous amount of chipotle mayonnaise on each bun.

Place the meat patties on the grill and cook, lid closed, 5 minutes per side, or until barely cooked through. I like a little bit of pink inside to ensure optimal juiciness.

Remove the patties from the grill and place one patty on the bottom half of each prepared bun. Top each patty with a piece of grilled pineapple and top with the top half of the bun. Serve.