When King’s Hawaiian asked me to prepare exclusive recipes for them, I was so flattered. I’m currently living in Central Texas under drought conditions with temperatures surpassing the century mark.

Blogging whisks me away to the tropics and beauty of the Islands through memorable tastes of Hawaiian-inspired dishes.

On a busy weeknight, who couldn’t use a trip to Hawaii? Allow me to take you there with this recipe for Aloha Chicken Sliders.

I love Hawaiian Chicken Sandwiches. They’re usually served with extra mayo, provolone cheese and a thick slice of fresh pineapple. The chicken is often marinated overnight in a teriyaki sauce.

Why do recipes tell you to marinate overnight? How about marinating them during the day, so the ingredients are ready at dinnertime when you are?

When you wake up in the morning, toss the marinade ingredients into a large zip-top bag with the chicken breasts. Then, when you get home, all you have to do is grill up your family meal, and your Hawaiian dinner is ready in about 15 minutes.

The chicken can be served over rice, on a bun or in fun kid-friendly, cocktail party-sized slider like the recipe below. Enjoy.

Aloha Marinade
1 can crushed pineapple
¼ cup soy sauce
1 clove garlic, minced
1-inch piece ginger, peeled and minced
1 tsp sesame oil
3 chicken breasts
3 slices provolone, cut into 4 pieces
 
Pineapple Mayonnaise
2 Tbsp crushed pineapple
½ cup mayonnaise
1 tsp rice wine vinegar
 
Extras
12 KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
12 tomato slices
Lettuce
 
Open the can of crushed pineapple and reserve two tablespoons for the mayo.
Place the pineapple, soy sauce, garlic, ginger and sesame oil in a zip-top bag and mix well.
Slice each breast into four pieces (if making sliders) and place into the bag. Remove all of the air, seal and place in the fridge for 6-8 hours.
In a small bowl, stir together two tablespoons pineapple, mayonnaise and vinegar.
When you get home from work, heat the grill to high. Grill the sliders for four minutes. Flip. Grill for another four minutes and top with a slice of cheese.
Cut the rolls in half. Spread the bottom with pineapple mayonnaise; add a tomato slice, a lettuce leaf, the cooked chicken and the top of the roll.