In summer cooking camps every year, I’m always sure to squeeze in a day or two featuring recipes using flavors from Hawaii. You know the sort; pineapple, soy, ginger. Kids go crazy for them every single time. This recipe uses those favorite flavors and comes together in a flash on a weeknight. Want to get a jump on things for the next time? Double the recipe and store one batch of marinated chicken, in the marinade, in the freezer. It’s like tasty, tasty money in the bank!
Aloha Chicken Sliders
Yield: 12 servings, 1 slider per serving
- 1 can crushed pineapple
- 1/4 cup soy sauce
- 1 clove garlic, minced
- 1 inch piece ginger, peeled and minced
- 1 teaspoon sesame oil
- 3 chicken breasts
- 2 tablespoons crushed pineapple
- 1/2 cup mayonnaise
- 1 teaspoon rice wine vinegar
- 3 slices provolone cheese, cut into 4 pieces
- 12 plum tomato slices
- King’s Hawaiian Original Hawaiian Sweet Dinner Rolls
Open pineapple can and reserve two tablespoons for mayo.
Place pineapple, soy sauce, garlic, ginger and sesame oil in zip-top bag and mix well.
For sliders, slice each breast into four pieces and place into a resealable bag. Remove air from bag, seal, and place in fridge for 6-8 hours or overnight.
In small bowl, stir together two tablespoons pineapple, mayonnaise and vinegar.
Heat grill to high. Grill chicken breast slices for four minutes on each side, or until 165-degrees. Top with cheese.
Cut rolls in half horizontally. Spread bottom of roll with pineapple mayonnaise; add tomato slice, lettuce, chicken and the top of roll. Serve and enjoy!
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