Meal Prep: Pressure Cooker Hawaiian Chicken Sliders

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Rated 5.0 based on 5 customer reviews
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Ingredients

  • Pineapple Slaw:
  • ¼ cup apple cider vinegar
  • ¼ cup canola oil
  • 1 small pineapple, diced
  • ½ head red cabbage, shredded
  • ¼ cup chopped fresh cilantro
  • 4 green onions, sliced
  • Hawaiian-Style Chicken:
  • 1 cup brown sugar
  • ½ cup chicken broth
  • ½ cup soy sauce
  • ½ cup honey
  • ¼ cup pineapple juice
  • 2 tablespoons minced garlic
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon freshly ground black pepper
  • 1½ pounds skinless, boneless chicken breast halves
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 package of 12 Hawaiian-style rolls

Appliances

For best results, we recommend using:

Directions

  1. Whisk vinegar and oil together in a large bowl; add pineapple, cabbage, green onions, and cilantro and toss to coat. Cover bowl with plastic wrap and refrigerate at least 1 hour.
  2. Mix the brown sugar, chicken broth, soy sauce, honey, pineapple juice, garlic, ginger, and black pepper together in the insert of a pressure cooker.
  3. Press Sauté button. Bring the liquid to a simmer on Normal; cook and stir to dissolve the brown sugar and honey completely. Lay chicken into the sauce and turn to coat.
  4. Lock pressure cooker lid in place and set steam vent to Sealing.
  5. Select Pressure Cook (Manual) and cook for 16 minutes on High pressure.
  6. Seal pressure cooker and cook on High for 16 minutes.
  7. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  8. Remove chicken to a cutting board; shred with a pair of forks.
  9. Preheat your oven’s broiler.
  10. Stir cornstarch into the water in a small bowl; stir into the sauce in the cooker.
  11. Switch to Sauté and cook sauce until it begins to thicken, 2 to 3 minutes.
  12. Stir shredded chicken into the sauce.
  13. Halve the loaf of Hawaiian rolls lengthwise without separating into individual rolls. Place the halves, cut-side up, onto a baking sheet. Place the halves, cut-side up onto a baking sheet
  14. Toast rolls under the preheated broiler until golden brown, about 3 minutes.
  15. Spoon the shredded chicken onto the bottom half of the rolls and top with slaw. Replace the top half of the rolls and cut into individual sliders to serve.
Mealthy tip:

Hawaiian-style sweet rolls have a melt-in-your mouth texture. They are soft and fluffy with just the right touch of sweetness. Looking to go low-carb? No problem. Simply double up on the slaw or add a vegetable side to replace the bread rolls.

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of McKenzie C

McKenzie C says:

I love this recipe so much! I did add cheese, provolone and mozzarella to be exact. I also added parmesan cheese to the top of the buns before heating them in the broiler. Not the healthiest, but so delicious when paired with the Hawaiian chicken.

Image of Melissa Hunter

Melissa Hunter says:

The Hawaiian chicken was delicious! I didn't do sliders, but instead using regular size buns and was super happy with the results.

Image of Jake Findlay

Jake Findlay says:

Pineapple should be added to every recipe. This tropical dish was perfect for appetizers at my party.. I used mini buns.

Image of Katie Hason

Katie Hason says:

I made this for my niece's Moana-themed birthday party and everyone went crazy! The pineapple was surprisingly very tasty! The chicken breasts came out nice and juicy, and the overall flavor of the dish was sweet and tangy. I will definitely be making this again. Also, instead of buying a whole pineapple, I just diced pineapple chunks that were already pre-cut at the grocery store.

Image of Tarragon Boi

Tarragon Boi says:

I loved this recipe! I might be biased, because I'm a person who loves pineapple on everything - pies, pizzas, you name it. I don't think I've ever had pineapple on a slider before. The chicken had a vaguely teriyaki-like flavor. On it's own, the flavor wasn't very strong, not like a really sweet bbq sauce. It got much better when you add it to the sweet and crunchy salsa. I had leftover pineapple salsa when I made this, so I used the rest with some grilled tuna that I made the next day. The salsa tasted even better after sitting in my refrigerator for a day.