Chicken pineapple sliders

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Ever wondered what you can make with ground chicken meat and a can of pineapple rings?  Chicken pineapple sliders, of course.

My husband frequently gets hungry for a nice juicy burger at any time of day.  He craves them when he sees them on television fast food commercials, billboards alongside highways, or visual advertisements posted on the side of buses.  I think one of the reasons that he likes burgers so much is that they are fully customizable.  This time around when my husband said he was craving burgers, my inspiration was ground chicken meat.  I’ve never made a burger with ground chicken meat before, and after giving it some thought, it realized I could combine some Japanese flavors with the Hawaiian taste of pineapples for a fusion cuisine.

Caramelized onions would go well with these sliders to add an extra layer of flavor, although it isn’t essential.  It might take some adaptation to work with ground chicken meat since it is stickier than ground beef and more difficult to shape into round patties.  It’s easy to adjust the texture by mixing it with other ground meats or by adding some bread crumbs.


Chicken pineapple sliders adjusted

Grocery list

Caramelized onion filling (optional)
2 tbsp extra-virgin olive oil
2 jumbo sweet onions, thinly sliced
2 tbsp bourbon (white wine works also)
2 tbsp unsalted butter
2 tbsp sugar
Salt and pepper to taste


1 bottle Japanese mayonnaise (Kewpie mayonnaise)
1/4 cup teriyaki sauce
Salt and pepper to taste


3 lbs ground chicken
Vegetable oil, for grilling
Salt and pepper to taste
12 mini burger buns
Unsalted butter, softened, for brushing
1 can sliced pineapple rings


Make the caramelized onions (optional):  Heat the olive oil in a large skillet over medium-high heat until almost smoking.  Add the onions and stir to coat.  Reduce to low heat and cook until onions are golden (approx 30 minutes).  Remove from the heat and add the bourbon, scraping up any browned bits with a wooden spoon.  Return to low heat and add the butter until melted.  Add the sugar, salt and pepper to taste and cook until very little liquid remains.

Make the sliders:  Preheat a grill (or use a non-stick pan on the oven top) to medium-high.  Form the ground chicken into twelve 4-oz patties, about 1/2 inch thick.  Oil the grill rack (or pan), then add the patties and season with salt and pepper to taste.  Grill until browned and cooked halfway through (approx 3 to 4 minutes).  Flip the patties and top with some of the caramelized onions (if using) and cook 4 more minutes or until well done.

Meanwhile, brush the insides of the bun with butter and toast on the grill (or pan) for about one minute.  Put the finished patties on the bun bottoms and spread some teriyaki sauce on top.  Then squeeze some Japanese mayonnaise on top in a zigzag pattern.  Section the pineapple rings into thirds.  Top the patties with a pineapple ring section.  Cover with the bun tops.

Thread each pineapple ring section onto a skewer and pierce the skewers through the sliders.


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