BBQ Pineapple Chicken Sliders with Pickled Red Onions

BBQ pineapple chicken sliders are spicy and sweet and can be made in the slow cooker or Instant Pot. Smothered with Gouda cheese and baked until melted.

Remember like two weeks ago when we were all sick for the millionth time this winter? I was whining about how I didn’t get to cook all the Super Bowl foods that I had originally planned. Well, we are finally *KNOCK ON WOOD* better.

I honestly think Jack’s doctor was just sick of seeing us and hearing from us so she gave him an antibiotic just to shut us up. Nonetheless, it still helped.

That means I finally got to defrost all the chicken and make my BBQ pineapple chicken sliders for dinner. Mike has been taking them for lunches too. One slider makes the perfect quick bite. Mike would say 3 sliders are more his speed, but I am a dainty woman and he is a manly man, so make your own serving size assumptions.

Now there is one thing in this recipe that may throw some people: pineapple.

I am on team pineapple. I love pineapple on a spicy pulled pork or bbq chicken pizza. I am also a huge sweet and salty fan. Mike, on the other hand, hates all sweet and salty combos. You will never find M&M’s in his popcorn. He is usually a subtly-pick-the-pineapple-off-the-pizza-so-his-wife-doesn’t-get-mad kind of guy.

And I appreciate his extra effort trying to spare my emotions.

It scares me to admit this, but Mike is kind of like my Dad. He hates pineapple and coconut; so does my Dad. I even caught Mike playing solitaire on his phone a few days ago (*shudders*).

My Dad was drafted but lucked out and stationed in Hawaii during Vietnam. During that unbearable time in which he was a correspondence typist for the Army, he suffered unimaginable torture by being forced to eat way too much coconut and pineapple. To this day, he will turn up his nose to anything with a hint of either in it.

He lives a rough life.

I am not sure about my Mom’s stance on pineapple. I would say she is on my side since, if Mike is becoming my Dad, I sure as heck am becoming my mother. But she could surprise me on this one.

No matter if you are team no pineapple or team all the pineapple, BBQ pineapple chicken sliders have enough spice, sweetness, and smotherness (yep, I just made that word up) to keep each little bite perfectly balanced. Plus, the chicken is made in the slow cooker or pressure cooker!

Win win.

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BBQ Pineapple Chicken Sliders with Pickled Red Onions

Sweet and spicy pulled chicken with bits of golden pineapple on a pillowy slider bun topped off with a little spicy pickled red onion and creamy gouda cheese.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 16 -20 Sliders

Ingredients

For the Sliders:

• 2 Boneless Skinless Chicken Breasts
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Granulated Garlic
• 1/2 Teaspoon Paprika
• 1/4 Teaspoon Cayenne Pepper
• 1/2 Cup Diced Pineapple
• 2 Tablespoons Molasses
• 3/4 Cup BBQ Sauce
• 12 Slices of Gouda Cheese
• 16-24 Slider Buns

For the Slider Topping:

• 3 Tablespoons Unsalted Butter melted
• 1/4 Teaspoon Chili Powder
• 1/8 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Brown Sugar

For the Pickled Red Onions:

• 1 Red Onion Thinly Sliced
• 3 Cups Boiling Water
• 1 Garlic Clove peeled and smashed
• 1 Star Anise
• 1 Cinnamon Stick
• 1 Dried Chile de Arbol
• 1/4 Teaspoon Black Peppercorns
• 1 Cup Apple Cider Vinegar

Instructions

1. First start by making the pickled red onions. Boil the 3 cups of water. Add the sliced onions to a mesh strainer. Hold the mesh strainer over the sink and carefully pour the boiling water over the red onions.
2. Add the garlic, star anise, cinnamon, chili, peppercorns to a small pint mason jar. Add the onions to the jar and pour the vinegar over the onions. Seal with lid, Shake to evenly distribute the onions. Chill in the fridge while you make the chicken. Pickled red onions will last up to 2 weeks in the fridge.
3. Add the chicken breasts, seasonings, bbq sauce, molasses, and pineapple to a slow cooker and cook on high for 3 hours or on low for 6. To cook in a pressure cooker, close the steam valve and set to high pressure or meat setting for 25 minutes. Once the chicken is cooked tender, shred using two forks. Give it a good mix to incorporate all the pineapple.
4. Set the oven to 375 degrees F. Cut the slider buns in half width wise if they aren't already. Arrange the bottom buns on a foil lined rimmed half pan baking sheet. Cut the gouda slices into 4 squares.
5. Place a big spoonful of the chicken on the bottom bun of each slider. Top with a few pickled red onions and two squares of gouda cheese. Cover with top bun.
6. In a small bowl, mix together the melted butter, chili powder, cayenne, and brown sugar. Use a pastry brush to brush the mixture liberally over each bun.
7. Place foil over the whole pan. Bake for 15 minutes. Uncover and bake for another 15 minutes until golden and crispy.
8. Let slightly cool before dishing out and eating.