Teriyaki Chicken Sliders with Dole Pineapple Jam

Makes 8

TERIYAKI CHICKEN

• 1/2 cup teriyaki sauce

• 2 tablespoons Dole pineapple juice

• 8 boneless, skinless chicken thighs

• 2 tablespoons butter

• 8 Hawaiian slider rolls

PINEAPPLE JAM

• 1 tablespoon butter

• 1 small onion, diced

• 3 tablespoons sugar

• 3 tablespoons white balsamic vinegar

• 1 (8-ounce) can Dole pineapple tidbits, drained

• 1/2 teaspoon chopped Fresno chile

• 1/2 teaspoon chopped jalapeño pepper

FOR TERIYAKI CHICKEN:

1. Combine teriyaki sauce and pineapple juice in a small bowl. Pour over chicken thighs, cover and refrigerate for 1-8 hours.

2. Preheat a gas or charcoal grill to 350°F.

3. Drain marinade from chicken and grill 5 to 7 minutes on each side, or until fully cooked.

4. Cut Hawaiian rolls in half and brush with butter. Place on grill for 1 to 2 minutes, or until golden brown. Serve with pineapple jam.

FOR PINEAPPLE JAM:

1. While chicken marinates, heat butter in a medium saucepan over medium heat. Add chopped onion and cook for 5 minutes, until soft and translucent.

2. Add sugar, vinegar and pineapple to saucepan. Cook over low heat, stirring occasionally, for 15 minutes, or until thick. Stir in chopped Fresno chiles and jalapeños.

3. Set aside until ready to serve.

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