Huli Huli Chicken Sliders with Pineapple Salsa and Oil & Vinegar Slaw
Prep: 3.5 hours
Cook: 60 min.
Serves: 8
- For the Huli Huli Chicken Sauce: *
- 1/2 cup Ketchup
- 1 cup Chicken stock
- 1 cup Pineapple juice
- 1/4 cup Dry sherry
- 1/4 cup Dark soy sauce
- 1/4 cup Rice vinegar
- 1/4 cup Brown sugar
- 3 tablespoons worcestershire sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon Toasted sesame oil
- 1 blub Garlic, peeled and chopped
- 4 tablespoons (about 2 inches) garlic, grated
- For the Chickens: *
- 2 Spatchcock chickens, 4 pounds each, (chickens with backbone and breast bone removed)
- Pineapple Salsa: *
- 1 Red chili pepper (finger pepper or Fresno or red jalapeno), chopped
- 1 Jalapeño pepper, chopped
- 1 Small red onion, finely chopped
- 2 cups Pineapple cored and diced 1/4-1/2 inch
- 1 Vine-ripe tomato, seeded and chopped
- 1/4 cup cilantro, chopped
- 1 Lime, juiced
- 1 Large clove garlic, fine chopped
- 1 tablespoon Dark soy sauce
- To Assemble: *
- 8 KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
- For the Oil-and-Vinegar-Slaw: *
- 1/2 pound Coleslaw mix or 1⁄4 head green cabbage, shredded
- 43832 Small red onion, very thinly sliced, optional
- 3 tablespoons Cider vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon Celery seed