Prepare outdoor grill for direct grilling over medium heat. In medium bowl, gently mix ground chuck, teriyaki sauce, onion, cilantro, mustard, oil, garlic, salt, pepper and cayenne pepper until well blended but not overmixed; form mixture into 4 patties.
Spray pineapple with nonstick cooking spray. Place burgers and pineapple on hot grill rack; cover and cook 8 to 10 minutes or until burgers reach an internal temperature of 160° and pineapple is tender, turning once. About 2 minutes before burgers are done, top burgers with cheese and toast buns, cut side down, on hot grill rack.
Spray bacon with nonstick cooking spray. In large skillet, cook bacon over medium heat 5 minutes or until browned, turning occasionally.
Place burgers on bottom half of buns; top with bacon, pineapple, onion, jalapeño and top half of buns.