I present to you…. the simplest hawaiian chicken sliders everrrrrrrrrrr.
But don’t worry… they are still jam-packed with tons of flavor. TONS I TELL YOU. TONS.
Think pineapple + teriyaki + coconut + bacon… OH MY.
I’ve made this chicken before many many many times. It’s just so juicy, flavorful, and easy!
Then the other day, I decided I should throw it in a slider with bacon and I’m so freaking glad I did!! The result was an unbelievably juicy slider that is just begging to be eaten!
The key with this chicken is… the marinade! Don’t skimp on the marinating time. That’s probably the hardest part about these hawaiian chicken sliders. Our marinade consists of three liquids: teriyaki sauce, coconut cream, and pineapple juice! Mix those guys up with your chicken breast pieces in a large ziploc bag then let them sit in the fridge for about an hour or two. You could totally let this chicken marinate overnight but one to two hours will still yield some pretty juicy chicken! After the chicken is done marinating, pour the contents of the bag into a large skillet then sauté up those beautiful juicy chicken breasts. Top them with crispy bacon, a slice of “grilled” pineapple, some mayo (optional), and slider buns then devour! Super easy right?!
You could totally make a double batch of these and serve them as party snacks OR pair them with a veggie side like my favorite crack brussels sprouts or the most amazing rosemary truffle fries for a complete dinner meal! Either way, you should totally serve them with the boozy coconut lemonade from this morning… just sayin’ – per usual.
Ingredients
- 2.5 lbs chicken breast, cut into 12 (2x2 inch) pieces
- 3 tablespoons teriyaki sauce
- 3 tablespoons coconut cream
- 3 tablespoons pineapple juice
- 12 slices bacon
- healthy pinch sea salt and black pepper
- 6 pineapple rings, cut in half
- 1 tablespoon olive oil
- 12 slider buns
- mayo (optional)
Instructions
- Marinate the chicken: Add chicken breast pieces, teriyaki sauce, coconut cream, and pineapple juice to a large ziploc bag then let marinate in the fridge for 1-2 hours (or more).
- Cook the bacon: Cook bacon in a large skillet over medium heat for about 10 minutes (flipping over half way through) or until cooked to your liking. Remove cooked bacon from skillet (leaving the grease) then set on a paper towel-lined plate to absorb excess grease. Break each piece in half to yield 24 half bacon pieces that are more “slider sized” lol.
- Cook the chicken: Once the chicken is done marinating, add half the chicken breast pieces, half the leftover marinade, and a healthy pinch of sea salt and pepper to the skillet with the bacon grease. Cook the chicken over medium heat for 6-8 minutes per side, or until completely cooked. Repeat with second half of chicken and marinade.
- "Grill” the pineapple: Heat olive oil in a grill pan with over medium-high heat. Add halved pineapple rings and “grill” for 2-3 minutes per side or until grill marks appear.
- Assemble: Top the lower slider bun with one cooked chicken breast piece, a half “grilled” ring of pineapple, two half pieces of bacon, a dollop of mayo then the top bun. Secure with a toothpick or bamboo stick. Repeat with remaining ingredients! Enjoy.
- Optional step: Toast slider buns in the oven at 350F for a 1-2 minutes.
What could be more perfect than closing out the last day of summer with these hawaiian chicken sliders PLUS my boozy coconut lemonade?! It’s a match made in heavennnnnnn.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your hawaiian chicken sliders in action. Peace out, friends!
– a
p.s. if you’re totally in the fall cooking/baking mood, Bon Appétit’s 60 fall recipe list has some serious inspiration! these gooey brown butter pecan blondies are calling my name!