Teriyaki Chicken Sliders are little sandwiches that are packed with flavor and ultra satisfying. Chicken, pineapple, cheese and homemade teriyaki sauce just can’t be beat!
Teriyaki Chicken Sliders
There are 2 kinds of people in the world: Sandwich people, and people who should be sandwich people. Because sandwiches are amazing. What’s not to love? Delicious fillings inside fluffy bread! It’s practically heaven!
If you know me, you know my obsession with all things mini! I can’t even stand the cuteness! And a slider is basically a mini sandwich served on bun instead of bread. And I love them ALL! Breakfast sliders, Philly cheesesteak sliders, or French dip sliders. I am HERE FOR IT!
Because of their size, these teriyaki chicken sliders are perfect for appetizers, parties, and tailgating. But these teriyaki chicken slider are so good and so incredibly flavorful they are definitely being added into my meal rotation.
Ingredients In Teriyaki Chicken Sliders
For The Sliders
- Hawaiian Rolls- Of course you can use other rolls if that is all you can find. But I absolutely love Hawaiian rolls. They are super soft and slightly sweet. They work perfectly for sliders.
- Mayo- Mayo works best, but Greek yogurt could work as a healthier substitute. It will change the flavor profile slightly though.
- Fresh Pineapple- When it comes to pineapple fresh is always best. But if you don’t have any you can substitute canned.
- Cooked Chicken- This recipe is the best for using leftover grilled or rotisserie chicken.
- Swiss Cheese- This ingredient can be left off if you have members of your family that don’t like it! One of the best things about these sliders is how customizable they are!
- Teriyaki Sauce- You can use store bought if you prefer, but making it from scratch is super fast and easy.
For The Teriyaki Sauce
- Soy Sauce- I just use regular, but feel free to use low sodium if you’d like.
- Granulated Sugar
- Ground Ginger
- Garlic Powder
- Corn Starch
How To Make Teriyaki Chicken Sliders
Start by making the teriyaki sauce by adding all the sauce ingredients to a small sauce pan. Turn on the burner an whisk the ingredients together. Let your sauce simmer until it has thickened and remove from the heat.
Preheat the oven to 350 degrees.
Assemble the sliders by cutting your rolls in half. Pro tip: Don’t separate your rolls, just slice them stuck together right through the middle. It is a super fast way to cut all your rolls at the same time, and you can even lay them in your pan still stuck together. There will be less spillage as you layer your ingredients on the bun!
Spread the mayo on the bottom of the rolls then add the pineapple on top of that.
Add the cooked chicken to the top of the pineapple and drizzle with teriyaki sauce. (I like to keep a little extra aside for dipping) Top the chicken with cheese and add the top bun.
Bake for 15 minutes or until the cheese is melted.
How to store leftover Sliders
Store all of your leftovers in the fridge in an air tight container. I generally toss them into a zip top bag and then keep them in the fridge.
How to reheat your Mini Teriyaki Chicken Sandwich
Just pop one or two in the microwave for about 30 seconds or you can place them in a pan, cover with foil and reheat in the oven at 350° for 15-20 minutes.
If you liked this recipe, try out more of my easy meals!
Teriyaki Chicken Sliders
- 12 hawaiian rolls
- 2 tbsp mayonnaise
- 1 cup fresh pineapple chunks
- 2-3 cups cooked, cubed chicken
- 6 slices swiss cheese
- 2 tbsp butter
- 1/4 cup soy sauce
- 1/4 cup + 2 tbsp cold water
- 2 tbsp granulated sugar
- 1/8 tsp ground ginger
- 1/2 tsp garlic powder
- 1 tbsp cornstarch
- In a small saucepan, without turning on the burner, whisk together all of the ingredients for the teriyaki sauce.
- Turn on the burner, and simmer until the sauce has thickened. Remove from heat and set aside.
- Preheat oven to 350°.
- Assemble the sliders by cutting the rolls in half, separating the tops and bottoms. Set the bottoms on a cookie sheet.
- Spread the mayonnaise on the inside of the bottoms of the rolls.
- Add the fresh pineapple on top of the mayo.
- Add the cooked, cubed chicken on to the pineapple.
- Drizzle the teriyaki sauce over the chicken. (I like to keep a little extra aside for dipping)
- Place the Swiss cheese on top of the chicken and sauce, then top with the top of the rolls.
- Bake at 350° for 15 minutes or until the cheese is melted.
- Bush the tops of the rolls with the butter immediately after taking the sliders out of the oven. Serve while hot.