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hawaiian chicken slider recipe

Tropical Paradise Hawaiian Chicken Sliders

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These Hawaiian Chicken Sliders feature juicy chicken tenders marinated in a savory-sweet sauce, topped with pineapple slices, and served on pillowy King's Hawaiian sweet rolls. The perfect balance of umami, sweetness, and tropical flavor makes these sliders an irresistible meal option for busy weeknights or casual gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 sliders
Course: Main Course
Cuisine: Hawaiian
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1 package King's Hawaiian sweet rolls
  • 1 teaspoon ginger ground
  • 15 ounces pineapple slices plus reserved juice
  • 1/4 cup soy sauce
  • 1/4 teaspoon Worcestershire sauce
  • 6 chicken tenders cut in half

Equipment

  • Skillet
  • Mixing bowl
  • Whisk

Method
 

  1. In a bowl, combine soy sauce, Worcestershire sauce, ginger, and half of the pineapple juice from the can. For extra flavor, consider using all the pineapple juice and doubling the sauce ingredients.
  2. Whisk cornstarch into the sauce mixture until completely smooth.
  3. Heat vegetable oil in a skillet over medium heat. Add the halved chicken tenders and cook thoroughly until no pink remains and internal temperature reaches 165°F.
  4. Pour the prepared sauce over the cooked chicken and reduce heat to low. Allow the chicken to simmer in the sauce, absorbing the flavors.
  5. While the chicken simmers, warm the King's Hawaiian sweet rolls according to package directions.
  6. Assemble the sliders by placing one piece of chicken and a quarter slice of pineapple inside each roll.

Nutrition

Calories: 185kcal

Notes

For extra saucy sliders, double the sauce ingredients and use all the pineapple juice from the can. If you notice excessive oil after cooking the chicken, you can briefly drain the pieces on a paper towel before adding the sauce.
These sliders pair wonderfully with tropical coleslaw, coconut rice, or a simple arugula salad with macadamia nuts and citrus vinaigrette.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet with a splash of water to maintain moisture.

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