In a medium mixing bowl, mix together the ground turkey, garlic, ginger, scallions, 2 Tablespoons This Little Goat went to Tokyo sauce, 1 Tablespoon Sambal and 2 teaspoons kosher salt. Form the meat into 4 equal-sized burger patties, about 1-inch thick. \nIn a separate mixing bowl, combine the cabbage, lime juice, mayo, 1 Tablespoon Tokyo sauce and ½ teaspoon salt. Toss to combine. Set aside, allowing the flavors to meld and cabbage to soften, until ready to serve. \nPeel the pineapple, remove the core and slice into 1\/2-inch thick slices. Brush both sides with This Little Goat went to Tokyo sauce and season with a pinch of salt. \nPreheat a grill or grill-pan over medium\/medium-high heat. Place burgers and Tokyo-glazed pineapple on the grill. Grill for about 3-4 minutes per side, until lightly charred on each side. Remove the pineapple from the grill and brush the burgers with more Tokyo sauce. Continue grilling until the burgers are well caramelized and cooked through, about 3-4 minutes more. \nAlternatively, bake your burgers in a 350 oven for about 20-25 minute, until no longer pink in the center, brushing with more Tokyo sauce during the last 5 minutes of cooking. Once your burgers are done, broil your Tokyo-glazed pineapple on the upper oven rack, flipping once halfway through, until softened and well caramelized. \nTop each brioche bun with a Tokyo-glazed burger patty, pile of cabbage slaw and candied pineapple. Sandwich together and dig in!