If you’re looking for a crowd-pleasing dish that’s perfect for game day, family dinners, or even summer cookouts, Hawaiian Chicken Sliders are your answer. These sweet, savory, and slightly tangy mini sandwiches are packed with juicy shredded chicken, melty cheese, and caramelized pineapple, all hugged by soft Hawaiian rolls. They’re easy to make, impossible to resist, and guaranteed to disappear fast once they hit the table. Let’s get cooking!
Why You Will Love This Recipe
Hawaiian Chicken Sliders are the ultimate fusion of tropical flavor and comforting goodness. The recipe comes together quickly with minimal prep, and you can even use leftover chicken to save time. The combination of BBQ sauce, pineapple, and buttery rolls creates a sweet-and-savory harmony that’s addictive. Plus, they’re incredibly versatile—ideal for feeding a crowd or meal-prepping for the week!
Ingredients:
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup BBQ sauce (your favorite kind)
- 1 (8 oz) can pineapple rings, drained
- 1 (12-count) package Hawaiian sweet rolls
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup unsalted butter, melted
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Ingredient Prep Guide
Shredded Chicken: Use pre-cooked chicken to save time. If starting fresh, poach 2 boneless, skinless chicken breasts in simmering water for 15–20 minutes, then shred with forks. Avoid overcooking, as dry chicken won’t soak up the sauce well.
Pineapple: Drain the can thoroughly (save the juice for smoothies!). Pat rings dry with paper towels to prevent soggy sliders. Cut each ring into 3–4 smaller pieces for easier stacking.
BBQ Sauce: Choose a sauce that’s not too smoky, as Hawaiian flavors lean sweet. Taste the sauce before mixing it with the chicken—adjust with a splash of pineapple juice or honey if you prefer more sweetness.
Hawaiian Rolls: Keep the rolls connected in one slab for easier assembly. Slice them horizontally like a sheet cake using a serrated knife for clean cuts.
Equipment & Tools
- 9×13-inch baking dish
- Mixing bowls (medium and large)
- Pastry brush or spoon for butter glaze
- Sharp knife or meat shredder
- Aluminum foil
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (175°C). In a large bowl, mix the shredded chicken with BBQ sauce until evenly coated. Taste and add a pinch of salt or pepper if needed.
Step 2: Slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in a greased baking dish. Spread the saucy chicken evenly over the rolls, then layer pineapple pieces on top. Sprinkle cheese over the pineapple, pressing lightly to help it stick.
Step 3: Place the top half of the rolls over the cheese layer. In a small bowl, whisk melted butter with brown sugar, garlic powder, and onion powder. Brush this mixture generously over the rolls—don’t skip this step! It adds a golden, slightly crispy crust.
Step 4: Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for another 5–7 minutes until the cheese is bubbly and the rolls are golden. Let cool for 5 minutes before slicing into individual sliders.
Key Details
Total Time: 35 mins (Prep: 15 mins | Cook: 20 mins)
🍽️ Servings: 12 sliders
⚙️ Equipment: 9×13-inch baking dish, mixing bowls, pastry brush
Serving Suggestions
Pair these sliders with a crisp side like coleslaw, pickles, or sweet potato fries to balance the richness. For a tropical twist, serve with a pineapple-mango salsa or coconut rice. They’re great for parties—double the recipe and arrange them on a platter with toothpicks for easy grabbing. Add a drizzle of extra BBQ sauce or a sprinkle of fresh cilantro for a fancy touch!
Pro Tips
Use Fresh Pineapple: If you’re feeling ambitious, swap canned pineapple for fresh. Grill or pan-sear the rings for an extra smoky-sweet flavor. Just make sure to pat them dry to avoid excess moisture.
Make Ahead: Assemble the sliders up to a day in advance. Store them covered in the fridge, then bake when ready. Add 2–3 extra minutes to the cook time if starting cold.
Customize the Heat: Add a dash of chili powder to the butter glaze or mix diced jalapeños into the chicken for a spicy kick. Kids prefer it mild? Stick with the original sweet version.
Storage and Reheating Instructions
Store leftover sliders in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (150°C) for 10–12 minutes to keep the rolls crispy. Microwaving is quick but can make the buns soggy—if you must, wrap sliders in a damp paper towel and heat for 20-second increments.
Troubleshooting
Soggy Sliders: Too much sauce or wet pineapple is usually the culprit. Drain ingredients thoroughly, and don’t overdo the BBQ sauce. If the rolls feel damp after baking, pop them under the broiler for 1–2 minutes to crisp up.
Bland Flavor: Boost the seasoning! Add a pinch of smoked paprika to the chicken or a splash of soy sauce to the butter glaze for depth. Taste as you go—every BBQ sauce varies in sweetness and saltiness.
Frequently Asked Questions
Are Hawaiian rolls the only option?
While Hawaiian rolls add sweetness, you can use slider buns or even mini ciabatta rolls. Adjust the baking time if using denser bread.
Can I freeze these sliders?
Yes! Assemble unbaked sliders, wrap tightly in foil, and freeze for up to 1 month. Thaw overnight in the fridge, then bake as directed.
Hawaiian Chicken Sliders
Ingredients
- 2 cups cooked shredded chicken
- 1 cup BBQ sauce
- 1 8 oz can pineapple rings, drained
- 1 12-count package Hawaiian sweet rolls
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup unsalted butter melted
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, mix the shredded chicken with BBQ sauce until evenly coated. Taste and add a pinch of salt or pepper if needed.
- Slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in a greased baking dish. Spread the saucy chicken evenly over the rolls, then layer pineapple pieces on top. Sprinkle cheese over the pineapple, pressing lightly to help it stick.
- Place the top half of the rolls over the cheese layer. In a small bowl, whisk melted butter with brown sugar, garlic powder, and onion powder. Brush this mixture generously over the rolls.
- Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for another 5–7 minutes until the cheese is bubbly and the rolls are golden. Let cool for 5 minutes before slicing into individual sliders.
