Grilled Teriyaki Chicken Sliders (Bold & Juicy)
Grilled teriyaki chicken sliders are made with marinated chicken grilled to perfection, then stacked onto lightly crusted rolls with red onion and pineapple. It’s a simple way to bring together sweet, savory, and grilled flavor in a quick meal.
Grilled chicken, teriyaki, and pineapple belong on a bun
Teriyaki chicken and pineapple are a flavor combination that can’t be beat. Stack them onto a mini slider roll with a slice of red onion, and they’re not only easy to serve — they’re just fun to eat too. It’s a simple way to turn a marinated, grilled chicken tender into a sandwich that delivers bold flavor in every bite.
If you enjoy building meals around simple, handheld sandwiches like this, there are plenty of other directions to take it too. Recipes like simple loose meat sliders from scratch and homemade buffalo chicken sliders follow the same idea — straightforward, layered, and so easy to put on the table.
A few solid sides go a long way when it comes to rounding out the plate. Garlic seasoned potato wedges bring something hot and crisp, while homemade Waldorf style potato salad adds a cold, textured contrast. If you want to lean into something a little different, applesauce with homemade caramel gives you a simple, sweet finish that fits perfectly alongside any one of these savory slider sandwiches.
Recipe ingredients
- Chicken tenderloins: Look for fresh, firm pieces with a light pink color and minimal excess liquid in the package. Uniform size matters here — it helps everything cook evenly so you don’t end up with some pieces overdone while others are still finishing. Teriyaki marinade: A balanced marinade is key here—whether you use my easy teriyaki marinade recipe or your favorite store-bought option, look for one that coats the chicken well and brings bold teriyaki flavor to the sandwich.
- Slider rolls: Choose lightly crusted mini rolls with a tender, structured crumb like my small batch slider buns from scratch that can hold up to the juices from the chicken and pineapple. You want a roll with a tender interior and a firm outer structure — something that compresses slightly when you bite into it, without falling apart or getting soggy.
See the recipe card for full information on ingredients and quantities.
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How to make grilled teriyaki chicken sliders
Step 1: Place the chicken tenderloins in a shallow dish and coat them evenly with the teriyaki marinade. Cover and refrigerate for 2–3 hours so the flavor has time to work into the meat. Turn the chicken once or twice during this time, if possible, to keep the coating even.
Step 2: Lightly oil a cast iron grill skillet or the grill grates of your BBQ before heating. This helps prevent sticking and keeps the marinade from scorching too quickly once the chicken is added.
Step 3: Preheat the skillet over medium heat, or heat an outdoor grill to about 350–375°F (177–190°C).
Step 4: Place the marinated chicken tenderloins down in a single layer. Cook for 4–5 minutes per side, adjusting heat as needed to prevent burning, until the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Place one grilled chicken tender onto each slider roll, then layer with a slice of red onion and a slice of pineapple. Press the top lightly into place so everything holds together and serve warm.
Top tips
- Stay within the marinade window: Aim for 2–3 hours for the best texture; going much longer can start to break down the surface of the chicken and leave it too soft once cooked.
- Remove the tendon: Trim out the thin white tendon from each tenderloin before marinating so the finished sliders have a clean, easy bite without any chew.
- Control the heat, not just the timing: If the outside of the tenders are picking up too much color too quickly, lower the heat slightly and let the chicken finish cooking through — this keeps the texture right without burning the tender.
- Warm the rolls before assembling: Lightly warm the slider rolls to soften the interior slightly while keeping the structure intact, making them easier to handle when assembled.
Other recipes you’ll love
If you loved this sandwich recipe, give these other great sandwiches recipes a try too!
Spicy Chicken Salad Sandwich
Chicken Parmesan Sandwich
BBQ Chicken Grilled Cheese Sandwich
Pulled Turkey BBQ Recipe
Easy Green Apple Grilled Cheese
Easy Gluten Free Chicken Salad Recipe
From-Scratch Chicken Recipes
Grilled Teriyaki Chicken Sliders
Ingredients
- 1/2 cup teriyaki marinade
- 6 chicken tenderloins
- 1 tablespoon olive oil to grease skillet
- 6 slices red onion
- 6 slices pineapple
- 6 slider rolls
Instructions
- Place chicken tenderloins in a shallow dish and coat evenly with teriyaki marinade. Cover and refrigerate for 2–3 hours.
- Lightly grease a cast iron grill skillet or grill grates with olive oil.
- Heat the skillet over medium heat or preheat an outdoor grill to 350–375°F (177–190°C).
- Add the marinated chicken tenderloins in a single layer and cook for 4–5 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
- Place one cooked chicken tender on each slider roll and top with a slice of red onion and a slice of pineapple. Close rolls and serve warm.
Notes
- Marinating time: Keep the chicken in the marinade for 2–3 hours for the best texture and flavor. Longer marinating can start to soften the surface of the chicken too much.
- Tendon removal: Remove the thin tendon from each tenderloin before marinating for a cleaner bite in the finished sliders.
- Cooking note: Watch the heat as the chicken cooks so the marinade doesn’t darken too quickly before the inside reaches 165°F (74°C).
- Yield note: One chicken tender per roll works well for most sliders, but larger tenderloins may need to be cut to fit smaller buns.
- Assembly note: Build the sliders while the chicken is still hot so the sandwiches come together warm and ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
