In a large bowl mix 1/3 cup of BBQ sauce into the 2.5 lb of Ground Chuck
Form 12 equal sized patties.
Take 6 patties and add 2 tsp of chopped jalapenos to the middle.
Take two slices of the cheese and break them so they are placed in the middle of the burgers.
Take the remaining 6 patties and place them on top of the patties containing the cheese and jalapenos.
Seal up the edges well so that the cheese cannot escape.
In a medium/small bowl, add the mayo and 4 chopped garlic cloves.
Using an immersion blender make sure the mayo is smooth, and set the bowl to the side.
Using a BBQ safe skillet or veggie cooking tray, place over medium to high heat. (can also cook on stove top)
Add your 12 pieces of bacon (or 6 long pieces cut in half).
Cook until they are crispy by still pliable, then set to the side.
Place burger over Medium heat (make sure that the grill is cleaned well and you can use some oil to make sure there is no sticking).
Cook each side for about 4-5 minutes each (medium-medium rare)
While burgers are on the grill, put your 12 slices of pineapple over medium to high heat.
Pineapple is done when there are distinctive char/brown marks on both sides. Once finished set to the side.
Brush the 4 tbsp of olive oil on one side of the 12 pieces of bread.
Place on grill. oil side down, so they lightly brown, then set to the side.
Take 1 slice of the bread and spread 1 tbsp of the garlic mayo on it (will repeat steps 18-23 for the rest of the burgers)
Add your cooked burger.
Spread 3 tbsp of zesty BBQ sauce evenly over the burger (should be slightly dripping over the sides).
place two pieces of bacon crossed
Add two slices of the grilled pineapple.
Take the toasted King's Hawaiian bread slice, and place it gingerly on top