Huli Huli Chicken Sliders
Wine Recommendation
Chateau Ste. Michelle Chardonnay
Ingredients
- ¾ cup pineapple juice
- ½ cup packed brown sugar
- ⅓ cup ketchup
- ⅓ cup soy sauce
- 3 Tbsp rice vinegar
- ¾ tsp ground ginger
- 3 cloves garlic, minced
- 3 lb boneless, skinless chicken thighs
- ½ cup coleslaw dressing
- 3 Tbsp lime juice
- 1 (16-oz) pkg tricolor coleslaw
- ½ cup pickled red onions
- ¼ cup chopped fresh cilantro
- 1 (24-count) pkg Hawaiian slider rolls, split and toasted
- 3 Tbsp butter, melted
- 2 cups thinly sliced pineapple
- 1 tsp toasted sesame seeds
Instructions
- Whisk together pineapple juice, sugar, ketchup, soy sauce, rice vinegar, ginger, and garlic in a large bowl. Add chicken, turning to coat. Cover, and refrigerate at least 2 hours or up to 4 hours.
- Whisk together dressing and lime juice in a large bowl. Add slaw, pickled onions, and cilantro, stirring to combine. Cover with plastic wrap, and refrigerate until ready to serve.
- Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken 4 to 5 minutes per side or until chicken is done. Slice chicken.
- Brush tops of slider rolls with butter. Serve chicken and slaw in rolls with pineapple. Sprinkle with sesame seeds.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
439
|
439
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 29 | 29 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 502 | 502 |
| T. Sugs (g) | 20 | 20 |
| A. Sugs (g) | 16 | 16 |
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