My easy recipe for Hawaiian Roll Chicken Sliders features tender chicken thighs, juicy grilled pineapple, teriyaki BBQ sauce, tangy pickled red onions, and a fiery sriracha mayo mixture all loaded high on King's Hawaiian rolls. These spicy-salty-sweet snacking sandwiches are a guaranteed crowd pleaser, making them the perfect party food for game day and beyond.
Jump to:
- Why You’ll Love These BBQ Chicken Hawaiian Roll Sliders
- Ingredients & Substitutions
- How To Make BBQ Chicken Sliders On Hawaiian Rolls
- Expert Tips
- Optional Variations
- Storage & Reheating Instructions
- Serving Suggestions
- FAQs
- More Easy Recipes For Entertaining
- Hawaiian Roll Chicken Sliders
- Kimchi Fried Rice with Leftover Pork
- BBQ Pork Fried Rice With Kimchi & Gochujang
- 💬 Reviews
Why You’ll Love These BBQ Chicken Hawaiian Roll Sliders
- Made With Mostly Pantry Ingredients. Aside from the chicken thighs and King's Hawaiian sweet rolls, everything you need to make this easy recipe is something I consider a kitchen staple.
- Budget-Friendly. Stretching expensive groceries (like meat) with other less expensive ingredients helps to fill your family's bellies without breaking the bank. Adding fruit, carby Hawaiian rolls, and a veggie side dish to your chicken means you can feed the whole crew for just a $2-3 per serving.
- Year-Round Yumminess. These chicken pineapple sliders make a perfect meal no matter the season—they’re equally delicious during football games and summer cookouts!
Ingredients & Substitutions
As promised, you don't need much to make these Hawaiian BBQ chicken sliders. Here's what to grab:
- Boneless, Skinless Chicken Thighs - I prefer using juicy dark meat for grilling, as it’s much harder to dry out. Feel free to swap in lean chicken breast instead. (You can also use pulled chicken from store-bought rotisserie chicken—just reduce the marinade ingredients right from the get-go, skipping soaking the meat.)
- Canned Pineapple in Pineapple Juice - You'll want both the pineapples and the juice, so canned is the way to go here. Either pineapple chunks or pineapple rings will work, though rings are a bit easier to handle on the grill. If you opt for chunks, thread them onto a metal skewer first to prevent them from falling through the grates.
- Soy Sauce - Feel free to swap in Tamari if you're gluten-free. If you're soy-free, either coconut aminos (gluten-free) or Bragg's liquid aminos (NOT gluten-free) will do the trick.
- Brown Sugar - Either light or dark brown will work. You can also use minimally refined sugars like grated piloncillo or jaggery, coconut sugar, agave nectar, date syrup, or maple syrup instead.
- Dried Onion Flakes & Garlic Powder - For lots of allium goodness without any sticky fingers, annoying papery skin, or tears. HUZZAH! Feel free to swap in onion powder if needed.
- Ginger Powder - You can also use about 3x as much freshly grated ginger or ginger paste from a tube.
- Hot Pepper Flakes - Optional, but great if you like a fiery kick. Joe likes when I use ghost pepper, but you can also use crushed red pepper flakes, hot paprika, or cayenne powder if you prefer.
- Toasted Sesame Oil - A touch of nutty sesame oil adds tons of richness and depth of flavor.
- Neutral Oil - This is just for brushing the grill grates so your pork chops and pineapple don't stick. Avocado oil is arguably the best for you, but grapeseed oil, peanut oil, vegetable oil, corn oil, or canola oil will all work!
- Sweet Hawaiian Rolls - They don't need to be name-brand to be delicious! Grab whatever works for your budget.
- Mayonnaise & Sriracha - Mixing these two condiments makes for a delightful sandwich spread. If possible, reach for custardy Japanese Kewpie mayo whenever you make sriracha mayonnaise; they're made for each other. If not, any high-quality mayo like Hellman's or Duke's will still be delicious! Gochujang, sambal oelek, or the hot sauce of your choice can also be used in place of sriracha.
- Cilantro - For a pop of fresh, herby goodness. If you're one of the unfortunate souls who can't stand it, feel free to swap in an alternative like parsley, Thai basil or mint.
- Pickled Red Onions - The zinginess of pickles with the peppery bite of sliced red onion is ideal for these Hawaiian chicken sliders. Feel free to swap in thinly sliced scallions instead.
How To Make BBQ Chicken Sliders On Hawaiian Rolls
This easy chicken sliders recipe comes together with very little fuss. Here's how they're made:
Step 1: Mix all marinade ingredients together in a small bowl.
Step 2: Marinate Chicken. Transfer the chicken thighs to a large bowl or baking dish with a lid. Dump the marinade over the chicken, wiggling the meat around to make sure the marinade is all around every piece. Cover and refrigerate 1-24 hours.
Step 3: Grill. Preheat the grill to medium-high heat. Grill the pineapple rings until each side has good char marks. Grill the chicken thighs at the same time, cooking for about 3-4 minutes per side, or until the outsides are golden brown and the the internal temperature of the chicken hits about 163ºF. Remove the cooked chicken and pineapple to a cutting board and tent with foil to rest for about 10-15 minutes; the chicken should continue cooking through transfer heat and reach 165ºF before slicing into smaller pieces.
Step 4: Reduce Marinade. While your chicken rests, reduce the marinade with the remaining pineapple juice. The sauce will appear split at first. Don't fret. Continue cooking until at least syrupy, or preferably jammy.
Step 5: Assemble. Split Hawaiian rolls in half using a serrated knife. Slather with mayonnaise, reduced marinade and sriracha to taste. Pile on the chicken. Top with grilled pineapple, fresh cilantro and pickled red onions, then lay the top half of the rolls on top. Slice, eat and repeat. You know you want to.
Expert Tips
- Can Smarts. Whenever you buy canned fruit, make sure to reach for the kind that is packed in real fruit juice, NOT syrup. Not only does fruit packed in juice have a better nutritional profile than the sugar-laden syrup-packed kind, but you also get a free extra ingredient out of it! While you'll use the pineapple juice for the marinade in this recipe, other times you can save it for cocktails, popsicles, smoothies, and more!
- Easy Release. Don't forget to brush the grates with oil. You don't need a ton for it to work, just enough to help the chicken thighs and pineapple rings release without breaking or tearing.
- Rest Your Meat. This is the best way to ensure a juicy result! After grilling, tent the chicken thighs with foil on a cutting board and let rest so the juices can redistribute and residual heat can carry it the last few degrees to a food-safe 165ºF.
Optional Variations
While Joe and I LOVE these Hawaiian roll sliders with teriyaki chicken and grilled pineapple, there is plenty of room for you to customize the recipe to fit your needs and preferences. Here are a few variations to consider:
- Gluten-Free - Forget making sliders! Make grilled Hawaiian chicken and pineapple rings then serve them over rice with a big sprinkling of sliced green onions. Make sure to swap in a GF soy sauce option like tamari or coconut aminos to keep the marinade celiac-friendly. Of course, you can also use gluten-free slider rolls if you like!
- Extra Spicy - Add extra ghost pepper (or red pepper flakes/cayenne/etc) plus a generous squirt of sriracha to the teriyaki marinade. You can also add grilled sliced jalapeños or pickled jalapeños to the sliders for extra kick.
- Soy-Free - Swap out the soy sauce for coconut aminos or Bragg's liquid aminos.
- Hawaiian Pork Sliders - Don't want to use chicken? Swap in thick-cut pork chops instead, then make my BBQ pork fried rice using any leftover pork chops and pineapple you may have on hand.
- Vegetarian/Vegan - Pressed extra-firm tofu or sliced seitan are both good options for a vegetarian version. Make sure to use vegan mayo and swap in vegan Hawaiian rolls for a completely plant-based batch.
- Extra Rich - Swap in breaded chicken tenders for the grilled chicken thighs for added crunch. If you go this route, skip the marinating step and just reduce the marinade with the pineapple juice to make the teriyaki BBQ sauce.
Storage & Reheating Instructions
- Stay Unassembled - If possible, I recommend eating the sliders on the day they are assembled. The chicken and pineapple can be grilled in advance, refrigerated for up to 3-5 days, and reheated before serving—this will prevent your buns from becoming soggy or stale.
- Refrigerated - Allow any leftover sliders that have been assembled to cool to room temperature, then transfer them to an airtight container. (Alternatively, wrap the serving dish tightly with plastic wrap or aluminum foil.) They’ll keep well in the fridge for about 3-5 days. Note that bread tends to stale more quickly in the fridge, so it’s recommended you eat any leftovers the next day for the best results.
- Frozen - For longer storage, wrap room temp individual sliders in plastic wrap, then transfer to a freezer bag and freeze for up to 3 months.
- To reheat, allow to defrost overnight in the fridge (if needed). Cover the baking dish with foil and bake in a 350ºF oven for about 10-15 minutes, or until heated through.
- Make-Ahead Tips - The marinade can be made and refrigerated up to a week in advance. You can also marinate and freeze the chicken thighs up to 3 months in advance. I always recommend keeping a jar of red onion pickles on hand to jazz up any meal; they'll keep for weeks at a time.
Serving Suggestions
The best part about chicken sliders is that they’re responsive to your hunger levels. One is the perfect size for a snack, two makes for an easy lunch, and two plus a side dish is great for an easy dinner!
As far as side dishes go, I think either my spicy pineapple watermelon salad or kung pao brussels sprouts would be a great option. Of course, you could also go with starchier sides like potato wedges, french fries, or Hawaiian potato salad, or just a simple green salad.
FAQs
It sure does! The enzyme bromelain is responsible; it dissolves collagen fibers and helps to unravel the proteins.
Sure thing! Simply swap in a cast-iron grill pan or your trusty George Forman-style indoor grill.
In this recipe, none! You get plenty of creaminess from the sriracha mayonnaise, and the acidity of the pineapple and pickled red onions means you don’t need it. That said, I’d bet they’d be good with a layer of mild cheese like low-moisture mozzarella or jack cheese.
The best way to prevent soggy slider buns is to wait to assemble your sliders until just before serving. That way, all the juiciness from the chicken, pineapple, and pickled onions won’t soak through the bread!
They’re definitely the best-known brand of Hawaiian rolls and they are a brand that originated in Hawaii, but you don’t need to use King’s for the best results. I think the real magic of any Hawaiian roll—whether homemade, name brand, or generic—is the soft, brioche-like texture and signature pineapple sweetness from the addition of pineapple juice. So, as long as you make these chicken sliders with Hawaiian rolls, they’ll be yummy regardless of the brand!
More Easy Recipes For Entertaining
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Hawaiian Roll Chicken Sliders
Ingredients
- 3 whole Boneless, Skinless Chicken Thighs about 1 pound
- 1 can Pineapple Rings in Pineapple Juice all juice reserved
Marinade Ingredients
- ⅓ C Soy Sauce or Tamari
- ⅓ C Brown Sugar
- ⅓ C Reserved Pineapple Juice
- 1 tablespoon Dried Onion Flakes
- 1 tablespoon Garlic Powder
- 1 teaspoon Ginger Powder
- ¼ teaspoon Ghost Pepper Flakes optional
- 1 teaspoon Toasted Sesame Oil
For Assembly
- 12 Hawaiian Rolls 1 package
- Mayonnaise
- Sriracha optional
- Cilantro optional
- Pickled Red Onions optional
Instructions
- Mix all marinade ingredients together in a small bowl.⅓ C Soy Sauce or Tamari, ⅓ C Brown Sugar, ⅓ C Reserved Pineapple Juice, 1 tablespoon Dried Onion Flakes, 1 tablespoon Garlic Powder, 1 teaspoon Ginger Powder, ¼ teaspoon Ghost Pepper Flakes, 1 teaspoon Toasted Sesame Oil
- Transfer the chicken thighs to a large bowl or baking dish with a lid, then pour the marinade over the top. Squish the thighs around to make sure all pieces are fully coated. Cover and refrigerate for 1-24 hours.3 whole Boneless, Skinless Chicken Thighs
- Preheat the grill to medium-high heat. Grill the pineapple rings until each side has good char marks, then remove to a plate. Grill the chicken thighs at the same time, cooking for about 3-4 minutes per side, or until the outsides are golden brown and the the internal temperature of the chicken hits about 163ºF. Remove the cooked chicken and pineapple to a cutting board and tent with foil to rest for about 10-15 minutes; the chicken should continue cooking through transfer heat and reach 165ºF before slicing into smaller pieces.1 can Pineapple Rings in Pineapple Juice
- While your chicken rests, reduce the marinade with the remaining pineapple juice. The sauce will appear split at first. Continue cooking until at least syrupy, or preferably jammy.
- Split Hawaiian rolls in half using a serrated knife. Slather the bottom half with mayonnaise, reduced marinade and sriracha to taste. Pile on the chopped chicken. Top with chopped grilled pineapple, fresh cilantro and pickled red onions, then lay the top half of the rolls on top. Slice, eat and repeat.12 Hawaiian Rolls, Mayonnaise, Sriracha, Cilantro, Pickled Red Onions
Notes
- Gluten-Free - Serve chopped BBQ chicken and pineapple over steamed long-grain rice with a big sprinkling of sliced green onions. Make sure to swap in a GF soy sauce option like tamari or coconut aminos to keep the marinade celiac friendly. (Or, swap in GF Hawaiian rolls.)
- Extra Spicy - Add extra ghost pepper (or red pepper flakes/cayenne/etc) plus a generous squirt of sriracha to the teriyaki marinade. You can also add grilled sliced jalapeños or pickled jalapeños for extra kick.
- Soy-Free - Swap out the soy sauce for coconut aminos or Bragg's liquid aminos.
- Pork-Free - Not a fan of swine? Swap in boneless, skinless chicken thighs (or breasts), pressed extra-firm tofu, or sliced seitan instead.
- Stay Unassembled - If possible, I recommend eating the sliders on the day they are assembled. The chicken and pineapple can be grilled in advance, refrigerated for up to 3-5 days, and reheated before serving—this will prevent your buns from becoming soggy or stale.
- Refrigerated - Allow any leftover sliders that have been assembled to cool to room temperature, then transfer them to an airtight container. (Alternatively, wrap the serving dish tightly with plastic wrap or aluminum foil.) They’ll keep well in the fridge for about 3-5 days. Note that bread tends to stale more quickly in the fridge, so it’s recommended you eat any leftovers the next day for the best results.
- Frozen - For longer storage, wrap room temp individual sliders in plastic wrap, then transfer to a freezer bag and freeze for up to 3 months.
- To reheat, allow to defrost overnight in the fridge (if needed). Cover the baking dish with foil and bake in a 350ºF oven for about 10-15 minutes, or until heated through.
- Make-Ahead Tips - The marinade can be made and refrigerated up to a week in advance. You can also marinate and freeze the chicken thighs up to 3 months in advance. I always recommend keeping a jar of red onion pickles on hand to jazz up any meal; they'll keep for weeks at a time.
Nutrition
Kimchi Fried Rice with Leftover Pork
Looking to use up your Hawaiian grilled pork chop leftovers? Make this easy and delicious Gochujang fried rice next!
BBQ Pork Fried Rice With Kimchi & Gochujang
Ingredients
- 4 C Cooked White Rice preferably short grain
- 1 stick Butter
- ½ Yellow Onion diced finely
- 1 ½ - 2 C Kimchi chopped
- ¼ C Kimchi Juice or to taste
- 1 BBQ Pork Chop cooked and diced finely
- 1-2 tablespoon Soy Sauce or Tamari
- 1-2 tablespoon Toasted Sesame Oil Tahini is an acceptable substitute
- 1 tablespoon Tahini optional. I ran out of Sesame Oil after a tablespoon and used this as a replacement for flavor and fat.
- 1-3 tablespoon Gochujang depending on heat preference
Optional Toppings
- Fried Eggs
- Gochujang, Sriracha, or Chili Garlic Paste
- Toasted Sesame Seeds
- Chopped Scallions
- Cilantro
- Nori Furikake
Instructions
- Melt butter in cast iron skillet over medium heat. Add onions and sautee until just beginning to brown, about 3 minutes. Add kimchi and kimchi juice to skillet, cooking for about 3-4 minutes until kimchi begins to sweat. Add pork and cook until warmed through and juices are mostly evaporated.
- Add rice to skillet, breaking up the grains. Stir to coat, then continue cooking until all sauce is absorbed. Add soy sauce, sesame oil and Gochujang. Adjust seasoning as necessary - soy sauce for salt, sesame oil for toasted nutty flavor, kimchi juice for umami, gochujang for sweet heat.Continue to cook, stirring only occasionally, until parts of rice become browned and a little crispy.
- Assemble bowls, adding any toppings you prefer. We ate ours with a sunny side up egg, sriracha, nori furikake and sliced green onions. And then we did it all over again for breakfast with the leftovers. Because breakfast fried rice is the bee's knees.
Notes
- Gluten-Free - Opt for tamari or coconut aminos and double check that your BBQ pork is gluten-free.
- Soy-Free - Coconut aminos or Bragg’s Liquid Aminos are both soy-free options to use in place of soy sauce.
- Extra Veggies - Have some extra veggies languishing in the fridge? Feel free to add them to bulk up your meal even more. Some good options include shredded or finely diced carrots, frozen peas, and chopped, cooked broccoli florets. You could also add some small cubes of pineapple for a fun Korean-Thai fusion.
- Korean Steak Fried Rice - Feel free to use any leftover steak from these Korean-inspired tacos instead of pork.
- Chicken Kimchi Fried Rice - Chicken is a perfect swap for the pork. I personally prefer using dark meat like BBQ chicken thighs since it doesn’t dry out as easily as breasts.
- Vegetarian Kimchi Fried Rice - Skip the pork entirely for a vegetarian meal. (Go a step further and swap the butter for a plant-based alternative to make it vegan.) You’re welcome to keep things simple with just the onions and kimchi, or you can feel free to replace the pork with pressed and cubed firm tofu and/or extra veggies.
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