Pork and Chorizo Burgers with Pineapple and Sriracha

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1/2 teaspoon kosher salt

6 fresh pineapple rings, cut about 1/2-inch thick

6 hamburger buns, preferably sweet Hawaiian style, split

Fresh cilantro leaves, as garnish

Sriracha Aioli:

1/2 cup mayonnaise

1 garlic clove, pressed through a garlic press

1 teaspoon Sriracha sauce

1 garlic clove, minced

8 ounces smoked Spanish-style chorizo links, casings removed

1 pound 96% lean ground pork

1/3 cup plain breadcrumbs, dried

1 large egg, beaten

2 scallions, finely chopped

2 tablespoons red bell pepper, finely chopped