Pulled Teriyaki Chicken Sliders are full of the sweet and tangy flavors from the made from scratch teriyaki sauce; paired with grilled pineapple, melty cheese and a toasted bun this fun meal is a guaranteed winner.
Pulled Teriyaki Chicken Sliders just scream summer to me! It is currently March and I’m sitting here typing away wrapped in a blanket wearing wool socks and hoodie. Ugh. Maybe if I cook like it is summer Mother Nature will get the hint, right?
Pineapple is definitely a favorite in my family. Especially pineapple that is of the *fresh* variety. Yes, they can be a pain in the rear to cut up, but it is ohhh so worth it. The hint to cutting fresh pineapple is a super fantastic knife. I cut my pineapples with ease thanks to my this little guy. I honestly don’t know what I’d do without him. Actually, I do. You can read more about that time here, I just don’t like remembering that nightmare. 😉
The sauce is so simple. Literally soy sauce, sugar, crushed pineapple and garlic. I cooked my chicken breast in the sauce in my Instant Pot, but you could definitely do this in your crockpot too. Whatever floats your boat. 🙂 I thickened the sauce up a bit, you know to drizzle over the shredded chicken. Slap the chicken on a toasted bun with some grilled pineapple and you’ve got yourself a deliciously summer tasting sandwich. My taste buds are doing a happy dance just thinking about it.
Pulled Teriyaki Chicken Sliders
(Printable Recipe Below)
Pulled Teriyaki Chicken Sliders are full of the sweet and tangy flavors from the made from scratch teriyaki sauce; paired with grilled pineapple, melty cheese and a toasted bun this fun meal is a guaranteed winner.
Ingredients
- 1/2 cup soy sauce
- 1/2 cup crushed pineapple
- 1/2 cup granulated sugar
- 1 chicken breast
- 1 tbsp butter room temp
- 1 tbsp flour
Instructions
- Combine the soy sauce, crushed pineapple and sugar in the liner of the Instant Pot. Place the chicken breast in the liquid. The chicken breast should be no thicker than 1 inch. If it is thicker, either cut the breast in half or put the chicken in a zip top bag and use a rolling pin to flatten it a bit.
- Cook on Manual HIGH for 5 minutes. NPR for 5 minutes and then quick release the remaining pressure. Take the chicken out of the Instant Pot and allow it to rest for an additional 5 minutes.
- While the chicken is resting, create a paste with the butter and flour. Turn the Instant Pot onto saute and stir the paste into the sauce. Simmer until the sauce has thickened to your liking. Shred the chicken. Serve on toasted buns with a slice of pineapple. Drizzle the thickened sauce on the sandwich, or use it to dip in.
Try these other appetizers:
- Fruit Dip
- Chicken Lettuce Wrap
- Grape Jelly Meatballs and Weenies
- Teriyaki Chicken Sliders
- Chicken Salsa Dip
- Cheeseball
- Guacamole
- Pico De Gallo
- Homemade Salsa
- Peanut Butter Apple Dip
- Appetizers
If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!
Pulled Teriyaki Chicken Sliders
Ingredients
- 1/2 cup soy sauce
- 1/2 cup crushed pineapple
- 1/2 cup granulated sugar
- 1 chicken breast
- 1 tbsp butter room temp
- 1 tbsp flour
Instructions
- Combine the soy sauce, crushed pineapple and sugar in the liner of the Instant Pot. Place the chicken breast in the liquid. The chicken breast should be no thicker than 1 inch. If it is thicker, either cut the breast in half or put the chicken in a zip top bag and use a rolling pin to flatten it a bit.
- Cook on Manual HIGH for 5 minutes. NPR for 5 minutes and then quick release the remaining pressure. Take the chicken out of the Instant Pot and allow it to rest for an additional 5 minutes.
- While the chicken is resting, create a paste with the butter and flour. Turn the Instant Pot onto saute and stir the paste into the sauce. Simmer until the sauce has thickened to your liking. Shred the chicken. Serve on toasted buns with a slice of pineapple. Drizzle the thickened sauce on the sandwich, or use it to dip in.
Karli Bitner
Latest posts by Karli Bitner (see all)
- Egg Free Peanut Butter Cookie Dough - August 16, 2019
- Instant Pot Chicken Alfredo - August 16, 2019
- Egg Free Monster Cookie Dough - August 15, 2019
Natalie says
What kind of cheese did you use?
karlibitner says
I like to use Swiss or provolone. ?
Christie says
How many servings is this recipe?
karlibitner says
Hi, Christie! It really depends on how much chicken your looking to have on each slider. I can usually make 8 sliders or 4-6 bigger sandwiches. You can definitely add in a second chicken breast if you want! The recipe already makes quite a bit of sauce, so you shouldn’t have to double that. Just make sure that the chicken breasts are 1 inch thick and that they aren’t stacked at all and you should be good to go! If they do overlap a bit I would just bump the cook time up to 7 minutes to make sure that the overlapped part gets cooked all the way through. Hope this helps!!
Feliz says
Hello! How would you change this recipe for the crock pot?
karlibitner says
Hi Feliz! Place all ingredients in the crock pot and cook on low for 6-8 hours or on high for 4-5 hours or until the chicken shreds easily. To thicken the sauce for the sandwich, you’ll want to transfer it to a saucepan and simmer on the stovetop until thickened. ? hope this helps!