Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut pineapple in half, length wise. Peel, then thinly slice onion into rounds. Finely chop 2 slices of onion (dbl for 4 ppl) into 1/4-inch pieces. Roughly chop cilantro. Zest, then juice lime. Add 1 tbsp butter and 1/2 tsp sugar (dbl both for 4 ppl) to a small microwavable bowl. Microwave in 15 second increments, stirring in between until sugar dissolves.

Add onion rounds and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt, then toss to coat. Add pineapple to the other side of the baking sheet. Drizzle with melted butter mixture, then toss to coat. Roast in the middle of the oven, flipping halfway through cooking, until onions are slightly charred and pineapple is caramelized, 10-12 min.

While onions and pineapple roast, whisk together lime zest, lime juice, sesame oil and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add chopped onions, cilantro and kale slaw mix. Season with salt and pepper, then toss to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Cook, until golden-brown, 3-4 min per side.\*\* Add teriyaki sauce to the pan. Cook until patties are caramelized, 30 sec per side.

While patties cook, halve brioche buns. Arrange on another baking sheet, cut-side up. Toast in the top of the oven, until buns are golden, 2-3 min. (TIP: Keep an eye on the buns so they don't burn!)

Cut pineapple spears in half, cross wise. Spread mayo on the buns, then top bottom buns with some kale slaw, Beyond Meat® patties, pineapples, onion rounds and top buns. Divide remaining kale slaw between plates. Serve burgers alongside.