Pineapple Chicken Sliders Food

SLOW COOKER PINEAPPLE CHICKEN SLIDERS

Steps:

• Place the chicken in the slow cooker. Pour the bbq sauce and drained, cubed pineapple over the chicken. Cover and cook on low for 4 to 6 hours.
• Remove the chicken from the sauce. Add 2 tablespoons of white vinegar to the sauce and stir well. Using two forks, shred the chicken and return it to the sauce. Stir well. Serve on the rolls.

GRILLED CHICKEN PINEAPPLE SLIDERS

Steps:

• 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.

PINEAPPLE CHICKEN SLIDERS

Steps:

• Drain pineapple, reserving 2 teaspoons juice. In a large bowl, combine carrot, onion, 1 tablespoon soy sauce, garlic powder and drained pineapple. Add chicken; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Place rolls on a greased 15x10x1-in. baking pan, cut side up. Broil 4 in. from heat until toasted, 30-60 seconds. Remove from pan; keep warm., Add burgers to same pan. Broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side., Meanwhile, in a small bowl, mix sour cream, mayonnaise, ginger, remaining soy sauce and reserved pineapple juice. Serve burgers on rolls with lettuce and sauce.

PULLED BBQ CHICKEN SLIDER WITH PINEAPPLE COLESLAW

Steps:

• For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, whiskey, salt, garlic powder, onion powder, red pepper flakes and mustard in a saucepan. Heat over medium heat, stirring, until warm and the sugar is melted.
• For the chicken: Prepare a grill or grill pan for medium-high heat. Rub the chicken breasts and thighs with the oil, and sprinkle all over with the salt and pepper. Grill for 8 to 9 minutes per side, until white in the center. Shred the chicken and mix with some of the sauce.
• For the coleslaw: Stir together the mayonnaise, vinegar, sugar and some salt in a large bowl. Add the jalapeno, pineapple, green cabbage and red cabbage; toss well.
• Serve the slaw and shredded chicken on the toasted buns.

CHICKEN PARMESAN SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
• Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.
• Enjoy!

STICKY PINEAPPLE CHICKEN RECIPE BY TASTY

Steps:

• Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
• In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
• Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
• Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
• Enjoy!

PINEAPPLE CHICKEN

Steps:

• Heat oven to 375°.
• In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,.
• Bring to a boil.
• Reduce heat: cover and simmer 15 minutes. stirring occasionally.
• In plastic bag or shallow bowl, toss chicken strips with flour to coat.
• In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned.
• Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish.
• Top with sauce; sprinkle with sesame seeds.
• Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly.
• Serve over hot cooked rice.

EASY CHICKEN PINEAPPLE SLIDERS

Steps:

• Combine ground chicken, 1/2 of the onion soup mix, dash of salt & pepper, 1 egg in a medium bowl. Combine mixture well and form balls with your hand (wetting your hand will make it easier) about the size of a kiwi placing the balls in the bowl you are working in so you can "even" them out so you have 12 balls at the end. Spray electric frying pan with cooking spray. Heat up pan to approximately 325 degrees and place ground chicken balls on pan. Flip after 5 minutes, and be sure to cook until no more pink and 165 degrees inside. The burgers should be slightly browned. While sliders are cooking, prep onion and pineapple by slicing both into slices about 1/2 inch thick. Once burgers are completely cooked, remove from pan (set aside) and add the onion slices with a a splash of water. Allow onions to cook until translucent, and then browned. It takes about 10 minutes, and you can S & P them too. Just a little. Get your plates ready and microwave the buns you are planning on using about 20 seconds before you dress them. Once onions are soft and a caramelized, turn off frying pan, and add sliders to mix with onions. I actually added pineapple here to warm it up, but totally not necessary. BUILD YOUR PINEAPPLE SLIDERS (skip or add whatever you like!) Bottom bun, slider, onions, pineapple, pickle, tiny bit of ketchup & mustard on top bun. SECRET: Smoosh slider top bun down to keep in place, and you can even stick a toothpick in if it's giving you slider issues ????. ???????? 2 feeds each person nicely! Add extra pickle, pineapple, and chips on the side for extra fun.

SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES

Steps:

• Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

CHICKEN LIVERS WITH PINEAPPLE

Steps:

• Cut the livers in half and dip in the soy sauce.
• Heat the oil in a frying pan and brown the livers in it quickly.
• Add the pineapple and almonds and remove from the heat.
• Combine the pineapple juice, vinegar, salt, sugar and cornstarch and stir over low heat until clear, thickened and smooth.
• Pour over the chicken livers, if desired, add the Chinese peas cooked in a little boiling salted water until barely tender.
• Serve over rice.