Make the BEST easy lunch or dinner with these Hawaiian Chicken Sliders!
These Hawaiian Chicken Sliders have been a go-to for our dinner rotation for YEARS, it was time to give them a little fresh and some more detail so that’s exactly what I plan to do!
If you are having a party or just want to make a fun dinner for the family, this is a great option.
What is the best bread or bun to use for Hawaiian Chicken Sliders?
King’s Hawaiian Rolls are our favorite choice for these sliders but you can use any bread or bun that you prefer.
The Hawaiian Rolls though give it a great sweetness that pairs wonderfully with the chicken and pineapple. It will take you right back to Hawaii.
Can you make Gluten-Free Hawaiian Chicken Sliders?
These can be made gluten-free with a few changes, you would want to use gluten-free soy sauce and Worcestershire sauce.
Along with this, you would need to use a Gluten-Free Bun, I’ve found that Canyon Bakehouse Hawaiian Bread is a great option.
Can you make Ninja Foodi Hawaiian Chicken Sliders?
If you want to make this in your Ninja Foodi Multi-Cooker, simply make the chicken in the pot of the Ninja Foodi using the ‘Saute’ function.
All the steps would remain the same but instead of using a skillet, you would be using the pot of your Ninja Foodi. It’s a very easy recipe to adapt to your Ninja Foodi.
Tips for Making Hawaiian Chicken Sliders:
It’s always best to have a meat thermometer on hand when making these to be sure the chicken reaches an internal temperature of at least 165*F.
Once the chicken is cooked and the sauce is soaked in, then it’s simply time to build your slider. Remember these are messy, very similar to sticky chicken so keep that in mind.
We love to serve these with a side of Cole Slaw.
Hawaiian Chicken Sliders
- 1/2 Tbsp Vegetable Oil
- 6 Boneless, Skinless Chicken Tenderloins
- 1 Can Sliced Pineapple Reserve Juice
- 1/4 Cup Soy Sauce
- 1/4 Tsp Worcestershire Sauce
- 1 Tsp Ginger
- 1 Tbsp Corn Starch
- 1 Package Hawaiian Rolls
- Begin by pouring enough oil to slightly cover the bottom of the skillet, then cook the chicken thoroughly until it reaches an internal temperature of 165*F.
- While the chicken is cooking, combine all soy sauce, Worcestershire sauce, ginger, and 1/2 cup of pineapple juice. Mix this well, then add in the corn starch and continue to stir or whisk.
- Once the chicken is cooked, pour the mixture onto the chicken. Let this simmer until it is completely soaked into the chicken about 2-3 minutes.
- Cut each tenderloin and pineapple in half and build the slider with Hawaiian Buns.