In a large skillet add a drizzle of olive oil, red bell peppers and scallions. Cook over medium heat until soft, about 5 minutes. Add in the garlic, stir and cook for about 1-2 minutes. 

In a medium bowl combine ground turkey, cooked veggies, and 1 tbsp of teriyaki sauce without over mixing. Divide into 4 equal portions and form into patties. Using the same skillet from the veggies, drizzle more olive oil and heat pan over med-high heat. Add patties, turn heat to medium and cook patties for about 4-6 minutes. Flip patties and cook on the other side for another 5-7 minutes, or until juices run clear. Covering to steam will help keep burgers moist and speed up cooking time.

While patties are cooking, baste pineapple rings with a small amount of teriyaki sauce, heat through on a flattop over medium heat, 1-2 minutes per side. Set aside for assembly. *make sure to use a fresh baster tool, do not share baster with raw patties.

Baste burgers with remaining teriyaki sauce. Once cooked through, top with pepper jack cheese, cook until melted, and remove from heat. 

Prepare buns by adding some of the teriyaki sauce to the top bun, and equal parts mayo and sriracha to the bottom bun. Assemble burgers with lettuce, tomato, and pineapple ring. Enjoy!