Place the Yves Veggie bistro burger on the grill (frozen) and cook according to package directions.
Add the pineapple rings and cook on each side for 3 minutes, or until grill marks form.
Toast burger buns, if desired.
Meanwhile, mix together the mayonnaise, lime zest, juice, garlic, and cilantro. Set aside.
In a small bowl, mash the avocado with the lime juice and a pinch each of salt and pepper.
To assemble, put lettuce on the bottom of the bun, add the avocado, grilled pineapple, 2 teaspoons of BBQ sauce, a burger patty, jalapenos, the aioli and a sprinkle of coconut chips. Enjoy!