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Teriyaki Chicken Pineapple Sliders
Rachel Kim

Teriyaki Chicken Pineapple Sliders

Sweet rolls, teriyaki and pineapple can get cloying fast, so use tart pineapple and a soy-heavy glaze. Sear the chicken until the sauce turns sticky. A single thin pineapple piece adds brightness without pushing the meat out.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 8 pieces
  • 1 tbsp neutral oil
  • 1/3 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 8 thin pineapple rings
  • 8 Hawaiian slider rolls split

Method
 

  1. Whisk the soy sauce, brown sugar, rice vinegar and ginger.
  2. Heat the oil in a skillet and brown the chicken for 4 minutes per side.
  3. Pour in the sauce and simmer for 3 to 4 minutes until sticky and the chicken reaches 165°F.
  4. Blot the pineapple rings and cut each to fit a roll.
  5. Place one chicken piece and one pineapple piece in each roll.
  6. Spoon 1 teaspoon reduced pan glaze over each and close.