This recipe is a twist on a classic lunchtime standby, chicken salad. With fresh Hawaiian flavors, it is sure to bring a little taste of your summer vacation into your lunch hour.
In a medium bowl, combine chicken, pineapple, celery, macadamia nuts, mayonnaise, parsley and sriracha.
Season with salt and pepper.
Refrigerate for at least 30 minutes before serving.
Slice dinner rolls. Spoon chicken salad into each dinner roll and serve.