A wonderful dish packed full of flavor. These sliders can be served as appetizers or as a meal. I got this recipe from Tyson Chicken and ended up cutting a lot of corners in order to save time and money of ingredients I did not have on hand. I did not measure ingredients because I was just playing around, trying to make this recipe work. Just eyeball the ingredients to make my version of grilled pineapple pico de gallo based on how many sliders you are making. Hawaiian Rolls are small, so you can't fit a lot of toppings on there...keep that in mind. Sorry I couldn't be more specific.
- 1 boneless, skinless thin chicken breast (I used a frozen, already cooked chicken breast with rib meat (the kind that come with 8 or so in a big bag - so easy to prepare for quick meals). I used 1 breast which had 10 grams of fat...a regular chicken breast would be much healthier and probably be better if serving as an appetizer because you can put a bunch of them on the grill.
- 2 Hawaiian Bread Rolls (Honey Wheat) - found in the bakery section of most supermarkets
- Pineapple (either fresh, in a can, in a cup...just pineapple that you can chop up)
- Pre-made/packaged pico de gallo
- Diced Red Onion
- Diced Jalapenos (I used a VERY small amount of these - use more if you like things spicy)
- Toasted Sesame Marinade (found either in the marinade section or ethnic food section of supermarket)
- Fat Free/Low Fat Mayonnaise (about 1 Tbsp for 2 slider buns)
- 2 slices bacon (I used the already cooked bacon and zapped it in the microwave)
- Lime Juice
- First, prepare Victoria's easy version of grilled pineapple pico de gallo: Spray a GRILL PAN with cooking spray. If pineapple is not already diced, do so now. Put diced pineapple, red onion, jalapenos, and premade pico de gallo in a grill pan. Toss it all around in the pan for a few minutes. Remove from pan and place in bowl. Squirt just a tad bit of lime juice over mixture. Place bowl in fridge to cool it down just a bit.
- Cook the Chicken Breast. You can do this however you want...in a grill pan, on an outside grill, bake the chicken, use a skillet...just make sure the chicken gets COOKED! While cooking chicken by your preferred method (mine was in a skillet and it took about 10 minutes) coat the chicken on both sides with the Toasted Sesame Marinade. If you want the dish to be flavorful...make sure the chicken has some kind of Sesame/Teriayki Marinade.
- While the chicken is cooking take 1 Tbsp of fat free mayo (for 2 sliders) and mix in maybe 1/2 Tbsp of the same marinade you used on the chicken. I didn't measure how much marinade I actually added to the mayonnaise so the 1/2 Tbsp is just a ball park guess. You want the mayo to be creamy, not watery so don't overdo it with the marinade.
- Also while chicken is cooking, make your bacon. In my case, it only took 25 seconds. And DON'T FORGET ABOUT THE CHICKEN.
- When the chicken is done cooking it is time to assemble your sliders. The original recipe called for the Hawaiian Rolls to be toasted...but I thought it tasted better without toasting them. It's your call. If you want to toast the rolls - do so now.
- Cut the chicken breast in half. Place one half of the breast on bottom of each Hawaiian Roll. Place one strip (in halves) on top of chicken. Sprinkle your pineapple pico de gallo over bacon. Spread Toasted Sesame Mayo on the top of each roll. Place top of roll on bottom and you have your sliders.
- If serving these as an appetizer...get decorative toothpicks and put them through the sliders to keep them together and make them look more...appetizing lol.
- If having the sliders for lunch or dinner...cook the 90 second rice, use any left over grilled pineapple pico de gallo and sprinkle it over the rice. Then drizzle some peanut sauce over the rice and you got yourself a meal!
|Amount Per Recipe||%DV|
|Recipe Size 344g|
|Calories from Fat 243||61%|
|Total Fat 26.96g||34%|
|Saturated Fat 8.86g||35%|
|Trans Fat 0.01g|
|Total Carbs 21.36g||6%|
|Dietary Fiber 2.3g||8%|