Slow Cooker Honey Pineapple Teriyaki Pulled Chicken Sliders on Hawaiian Rolls
Serves
12
Total Time
3 hours, 25 minutes
Prep Time
10 minutes
Cook Time
3 hours, 15 minutes
About
Juicy, tender, and packed with sweet-savory flavor, these chicken sliders on Hawaiian rolls are a guaranteed crowd-pleaser. The slow-cooked pulled teriyaki chicken is infused with Kikkoman® Teriyaki Baste & Glaze with Honey & Pineapple, and the fresh pineapple slaw adds the perfect crunch. Whether you’re hosting a gathering or looking for a fun weeknight dinner, these teriyaki chicken sliders are perfect for any occasion. Tips & Tricks- Use chicken thighs for extra-juicy Hawaiian chicken sliders.
- Add a slice of provolone or pepper jack for some melty goodness.
- These sliders are great to make-ahead — prep the slaw and chicken the day before and reheat just before serving.
- Want a little kick? Stir a teaspoon of sriracha into the glaze.
Ingredients
For Pulled Chicken
2 pounds boneless, skinless chicken thighs or breasts
1 cup Kikkoman® Teriyaki Baste & Glaze with Honey & Pineapple
½ cup chicken broth
For Slaw
1 cup cabbage, shredded
½ cup carrots, shredded
½ cup fresh pineapple, chopped
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon cilantro, chopped
1 teaspoon honey
Salt and pepper to taste
For Assembling
12 Hawaiian slider rolls
Directions
- Place chicken breasts, teriyaki sauce, and broth in a slow cooker. Cover and cook on HIGH for 2–3 hours, until the chicken is very tender and pulls apart easily.
- Combine cabbage, carrots, pineapple, rice vinegar, cilantro, honey, salt, and pepper in a medium bowl. Stir well. Refrigerate until serving.
- Transfer chicken to a cutting board and shred using two forks. Return chicken to slow cooker and stir to coat with the sauce. Cook on LOW for another 10–15 minutes.
- Slice 12 Hawaiian rolls horizontally. Spoon pulled chicken onto the bottom halves. Top with slaw. Cover with top bun. Enjoy right away.
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