Grilled Chicken Pineapple Sliders23 Reviews
- Prep: 1 hr
- Cook: 15 min
- Ready In: 1 hr 15 min
“A Hawaiian twist on sliders.” - by Lindsey-Lou
Original recipe yields 6 sliders
- Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
- Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.
Amount Per Serving (6 total)
- 430 cal
- 1.6 g
- 65.9 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"Great recipe! When I made it, I didn't realize how long it was supposed to marinate for. I only let it sit for maybe 30 mins. Still great flavor. I also didnt realize the chicken I had wasn't boneless..." See more. I still grilled it but turned it into Shredded Grilled Chicken Pineapple Sliders. Also, instead of spreading the teriyaki sauce onto the bun, I added the 2 Tbsp into the shredded chicken and mixed it. It turned out just as Awesome! Great flavors!"
"We used hawaiian marinade from store and put some on our rolls too. It tastes great!!..." See more"
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