Grilled Teriyaki Chicken Sliders

Grilled teriyaki chicken sliders layered with red onion and pineapple on lightly crusted rolls, built from marinated chicken cooked until tender with a lightly caramelized exterior. A straightforward slider that balances sweet and savory flavor in a compact, easy-to-serve sandwich.

Course Main Dishes

Cuisine American

Prep Time 10

Cook Time 10

Marinade Time 6

Total Time 6 20

Servings servings

Calories 253kcal

Author Diane Gail

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

US Customary - Metric

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