Teriyaki Chicken Sliders
- Yield 12 servings
- Prep 15 mins
- Cook 20 mins
Grilled chicken breasts with pineapple on dinner rolls.
- 4 -- medium-sized chicken breasts (approx. 5-6 oz. each)
- 1 -- (20-ounce) bottle teriyaki marinade
- 1 -- (20-ounce) can pineapple rings
- 1 -- (12 pack) King's Hawaiian Sweet Dinner Rolls
Pound chicken breasts until approximately 1/2 to 3/4 inches thick and marinate in teriyaki for 2-3 hours.
Cut chicken breasts into rounded pieces with an approximate two-inch diameter.
On a grill at medium heat, cook the pieces, approximately 2-3 minutes on each side (do not overcook).
Grill the pineapple rings until golden and grill marks are visible (4-6 minutes on each side). Quarter pieces when done.
Split each King's Hawaiian roll and lightly brush the insides with olive oil before toasting on the grill surface (brushed-side down) for 1-2 minutes.
Place a chicken piece in each roll, topped with a quartered piece of pineapple.
Place toothpicks in each sandwich to hold contents together.
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