Brown Sugar Pineapple Chicken Sliders – Easy Hawaiian Roll Party Recipe

Sticky, sweet, and a little bit tangy — that’s what hits you first when you bite into one of these Brown Sugar Pineapple Chicken Sliders on pillowy Hawaiian rolls. The scent alone makes your mouth water (honestly, it’s almost unfair to anyone walking by). I first whipped up this recipe after a backyard gathering got rained out and everyone ended up crowded into my kitchen, hungry and looking for something cozy. I had leftover rotisserie chicken, a can of pineapple tidbits, and a package of Hawaiian rolls that were meant for burgers. In a stroke of inspiration (or maybe desperation), Brown Sugar Pineapple Chicken Sliders were born… and now they’re a staple at every party.

There’s something magical about the combo of juicy chicken smothered in brown sugar pineapple sauce, all tucked between soft Hawaiian rolls. It’s like tropical vacation meets comfort food. These sliders aren’t just good — they’re the kind of good that gets you requests for seconds (and thirds). I’ve tested them for potlucks, tailgates, and even weeknight dinners. Each time, the crowd goes wild. The recipe is simple enough for busy families but special enough to earn a spot at holiday tables.

If you’re looking for a party recipe that’s easy, totally delicious, and just a tiny bit unexpected, Brown Sugar Pineapple Chicken Sliders on Hawaiian rolls are it. They’re perfect for feeding a group — or just yourself, no judgment! Whether you’re a seasoned home cook or just getting started, you’ll find these sliders come together quick, with ingredients you probably have on hand. Trust me, you’ll be making them again and again.

Why You’ll Love This Recipe

• Quick & Easy: These Brown Sugar Pineapple Chicken Sliders come together in under 30 minutes, making them ideal for last-minute gatherings or busy weeknights.
• Simple Ingredients: You won’t have to hunt down anything fancy. Most of the ingredients are pantry staples or easy grocery grabs, and you can use leftover cooked chicken to save time.
• Perfect for Parties: Hawaiian roll sliders are made for sharing. Whether it’s a game day, family brunch, or birthday bash, these sliders are always a hit.
• Crowd-Pleaser: Kids and adults alike go crazy for the sweet-and-savory flavor profile. Even picky eaters usually reach for seconds.
• Unbelievably Delicious: The combination of brown sugar, pineapple, and tender chicken packed into buttery Hawaiian rolls is pure comfort food with a tropical twist.

What makes this version stand out? I use a homemade brown sugar pineapple glaze that’s thicker and stickier than most, so every slider is packed with flavor. Instead of just tossing chicken with pineapple, I simmer the sauce down until it’s caramelized and glossy, then fold in the chicken for maximum coating. I’ve played around with adding a splash of soy sauce for depth and a pinch of chili flakes for subtle heat — it’s all about balance.

Honestly, these sliders are more than just finger food. They’re the kind of treat that sparks conversation, gets people smiling, and makes you look like a kitchen superstar (even if you just threw them together in a rush). If you want a recipe that delivers big flavor, minimal fuss, and rave reviews, this is the one you’ll keep coming back to.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are probably already in your kitchen, and if not, you’ll find easy substitutions below. Let’s break it down:

• For the Chicken Filling:
• 2 ½ cups cooked chicken, shredded (rotisserie chicken works great, or use leftover grilled chicken – just make sure it’s not heavily seasoned)
• 1 can (8 oz / 225 g) pineapple tidbits, drained (save a little juice for the sauce — I like Dole for consistent sweetness)
• ½ cup (100 g) packed brown sugar (light or dark, depending on your preference — dark gives a deeper flavor)
• ¼ cup (60 ml) pineapple juice (from the can, or use bottled if needed)
• 2 tbsp (30 ml) soy sauce (adds savory depth; use low-sodium if you’re watching salt)
• 1 tbsp (15 g) unsalted butter (for richness and gloss)
• 1 tsp garlic powder (or 2 small cloves, minced, if you want a little zing)
• ½ tsp chili flakes (optional, for a hint of heat — skip if making for kids)
• Salt and black pepper to taste
• For the Sliders:
• 1 package (12-count) sweet Hawaiian rolls (King’s Hawaiian is the classic, but generic brands work too)
• 4 oz (115 g) provolone cheese, sliced (or mozzarella for a stretchier finish; skip for dairy-free)
• 2 tbsp (30 g) melted butter (for brushing the tops — makes them extra golden and soft)
• 1 tbsp (12 g) sesame seeds (optional, for crunch and a little visual oomph)
• Fresh cilantro or parsley, chopped, for garnish (optional, but adds a fresh pop)

Substitutions & Tips:

• Use BBQ sauce in place of soy sauce for a smoky twist.
• Swap pineapple for mango or peach to play with flavor in summer.
• For gluten-free, use gluten-free rolls and tamari instead of soy sauce.
• Dairy-free? Leave out the cheese and butter — the sauce is flavorful enough on its own.
• If you don’t have brown sugar, mix white sugar with a teaspoon of molasses.
• Rotisserie chicken is always my go-to, but slow-cooker shredded chicken works too.

Equipment Needed

• Medium saucepan – for making the brown sugar pineapple sauce. Stainless steel is easy to clean and heats evenly.
• Baking sheet or casserole dish (9×13 in / 23×33 cm) – to bake and assemble the sliders. You can use a Pyrex, ceramic, or even a disposable foil tray for easy cleanup.
• Sharp bread knife – for slicing the Hawaiian rolls horizontally without squishing them. Serrated knives work best.
• Mixing bowl – for tossing chicken in the sauce and mixing ingredients.
• Pastry brush – for buttering the tops of the rolls. If you don’t have one, just use a spoon.
• Spatula – for spreading chicken mixture evenly and serving the sliders.

If you’re missing a baking dish, a large oven-safe skillet works in a pinch. I’ve even used a rimmed sheet pan lined with parchment for bigger batches. When it comes to knives, I once used a steak knife (not recommended — the rolls got a little mangled, but the taste was still spot on). For budget-friendly options, stick to basic brands — these sliders aren’t fussy about fancy tools. Just make sure your saucepan is sturdy, and you’re set!

For maintenance, always soak sticky pans in warm water before scrubbing — that caramelized pineapple sauce clings for dear life. Trust me, you don’t want to fight it!

Preparation Method

1. Preheat and Prep:
   
   Preheat your oven to 350°F (175°C). Lightly grease your baking dish or line it with parchment paper for easy cleanup. This saves you from stuck-on cheese and sauce later!
2. Make the Brown Sugar Pineapple Sauce (about 8 minutes):
   
   In a medium saucepan, combine brown sugar, pineapple juice, soy sauce, butter, garlic powder, and chili flakes. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture thickens slightly. You’re looking for a syrupy consistency — it should coat the back of a spoon (don’t walk away, it thickens fast).
3. Mix Chicken Filling (2-3 minutes):
   
   Toss shredded chicken and pineapple tidbits in a mixing bowl. Pour the warm sauce over and mix until everything is evenly coated. Taste and add salt and pepper if needed. If the filling seems too runny, let it sit for a few minutes — the chicken will soak up the flavors.
4. Slice Hawaiian Rolls (2 minutes):
   
   Using a sharp bread knife, slice the entire package of Hawaiian rolls in half horizontally, keeping them connected as a slab. Place the bottom half in your baking dish.
5. Assemble Sliders (5 minutes):
   
   Spread the chicken-pineapple filling evenly over the bottom half of the rolls. Layer provolone cheese slices on top of the chicken mixture. Place the top half of the rolls gently over the cheese and filling.
6. Brush and Bake (15 minutes):
   
   Brush melted butter over the tops of the rolls, sprinkle with sesame seeds if using. Cover loosely with foil (I learned the hard way that tight foil sticks to cheese) and bake for 12 minutes. Remove foil, bake another 3-5 minutes until the tops are golden and cheese is melty.
7. Garnish and Serve:
   
   Remove from oven, cool for a couple minutes. Sprinkle with fresh cilantro or parsley. Use a spatula to cut and serve individual sliders — they pull apart easily, but a little stickiness is normal!

Troubleshooting: If the sauce seems thin, simmer a bit longer. If your rolls dry out, brush with extra butter. For sticky cheese, let the sliders cool a minute before slicing. If the chicken filling is too sweet, add a splash more soy sauce.

Personal tip: I prep the chicken and sauce a day ahead for parties, then assemble and bake fresh. The flavors deepen overnight!

Cooking Tips & Techniques

Let’s face it, sliders are supposed to be easy — but there are a few tricks I’ve picked up to make these Brown Sugar Pineapple Chicken Sliders truly irresistible.

• Use Freshly Shredded Chicken: Store-bought rotisserie chicken is convenient, but shredding it yourself gives you better texture. Avoid overcooked or dry chicken — juicy is key.
• Simmer the Sauce: Don’t rush the sauce! Letting it bubble gently (not boil) caramelizes the sugars and brings out the pineapple’s tang. If you’re impatient, you risk a thin sauce that won’t cling to the chicken.
• Layer Cheese Strategically: Cheese acts like a glue for the filling. Place it between the chicken and the top bun to keep everything together. I learned this after a batch fell apart in my hands — tasty, but messy.
• Don’t Overstuff: While it’s tempting to pile on the filling, too much makes the sliders hard to handle. Aim for an even layer so every bite has the right balance.
• Cover with Foil First: Baking covered keeps rolls soft. Finish uncovered for a golden, slightly crisp top. I used to skip the foil and ended up with hard rolls — lesson learned!
• Multitasking: While sauce simmers, slice the rolls and lay out cheese. Prepping in parallel shaves minutes off the total time — perfect if you’re under pressure.
• Consistency: Always taste the sauce before mixing with chicken. If you want a little more punch, add a squeeze of lime or extra black pepper.

Common mistake? Forgetting to drain the pineapple. Extra liquid makes for soggy sliders. And if you’ve ever burned the sauce (I have), just start over — scorched pineapple isn’t worth salvaging. The best tip? Assemble just before baking so the rolls stay fluffy and fresh!

Variations & Adaptations

• Gluten-Free Version: Swap Hawaiian rolls for gluten-free slider buns and use tamari instead of soy sauce. The sauce is naturally gluten-free, so you don’t miss out on flavor.
• Spicy Kick: Add diced jalapeños to the chicken filling or top with a drizzle of sriracha before serving for a heat-lover’s twist. I tried this for my spice-obsessed brother — he declared it “next level.”
• Vegetarian Option: Substitute shredded jackfruit or roasted cauliflower for the chicken. The pineapple-brown sugar sauce works with almost any hearty veg; just roast beforehand for texture.
• Seasonal Flavor Swap: In summer, replace pineapple with chopped fresh mango or peaches. In winter, add a dash of cinnamon to the sauce for a cozy vibe.
• Cheese Choices: Try pepper jack for heat, Swiss for nuttiness, or skip cheese for dairy-free sliders. Each cheese changes the flavor profile, so pick your favorite!
• Cooking Method: For smoky flavor, grill the assembled sliders (wrapped in foil) for 10 minutes over medium heat. I did this at a camping trip — it was a hit.

Don’t be afraid to experiment. My personal favorite adaptation? Adding bacon crumbles to the filling — it adds a salty crunch that’s just plain addictive. Allergic to sesame? Just leave them off, or try poppy seeds for a similar look.

Serving & Storage Suggestions

Brown Sugar Pineapple Chicken Sliders are best served warm, straight out of the oven. The cheese is melty, the rolls soft, and the filling gooey. Arrange them on a platter with a scattering of fresh herbs for color — they’re irresistible and look gorgeous for photos! For parties, I pair these with tangy coleslaw, kettle chips, and a pitcher of lemonade or iced tea. They’re the ultimate finger food, but also work for casual dinners.

If you have leftovers (rare, but it happens), wrap sliders tightly in foil and store in the refrigerator for up to 3 days. To reheat, pop them in a 325°F (160°C) oven for 8-10 minutes, covered, until warmed through. They can also be microwaved individually, though the rolls may soften more.

Want to freeze? Assemble sliders but don’t bake. Wrap tightly in plastic and foil, then freeze for up to 1 month. Thaw overnight and bake as directed. Flavors actually deepen with time — the pineapple and brown sugar get richer, and the rolls soak up the sauce.

Note: If sliders are refrigerated, brush a touch of extra butter on top before reheating to restore their shine. They’re still delicious cold, too — great for packed lunches!

Nutritional Information & Benefits

Each Brown Sugar Pineapple Chicken Slider (assuming 12 per batch) has roughly:

• Calories: 210
• Protein: 11g
• Total fat: 6g
• Saturated fat: 2g
• Carbs: 27g
• Sugars: 10g
• Fiber: 1g
• Sodium: 320mg

Ingredient Benefits: Chicken is a lean protein, supporting muscle repair and satiety. Pineapple brings vitamin C and digestive enzymes (bromelain), while brown sugar offers quick energy. Hawaiian rolls are enriched with B vitamins and iron.

This recipe is naturally nut-free and can be made dairy-free and gluten-free with simple swaps. It’s a good option for those seeking a protein boost without the heaviness of fried party food. If you’re watching sugar, reduce the brown sugar by half — the pineapple still brings plenty of sweetness.

Personally, I love these sliders for post-workout snacks or busy weeknights — they’re filling but don’t weigh you down. Just remember to check for soy or sesame allergens if serving a crowd.

Conclusion

Brown Sugar Pineapple Chicken Sliders on Hawaiian rolls are the kind of recipe you’ll crave again and again. They’re easy to make, totally delicious, and perfect for sharing — whether you’re hosting a big bash or just want something special for dinner. The sweet-savory flavor combo is pure comfort, and the simple ingredients mean you can whip them up anytime.

I encourage you to play around with the variations and make these sliders your own. Swap cheeses, add a little heat, or go gluten-free — the possibilities are endless. Personally, I love serving these with a big bowl of tropical fruit salad for a fresh contrast. Every time I make them, I’m reminded of that rainy day with friends crowded around my kitchen (best memories are made with good food, right?).

If you try this recipe, let me know how it goes — leave a comment, share your slider photos, or tag me online. Your feedback and creative twists always inspire me! Happy cooking, and enjoy every bite.

Frequently Asked Questions

Can I use canned chicken instead of rotisserie?

Yes, canned chicken works in a pinch! Just drain well and shred with a fork for better texture. The flavor will be milder, so you may want to add a splash more soy sauce or seasoning.

How do I make these sliders ahead for a party?

Assemble the sliders up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving. The flavors deepen overnight, making them even tastier!

Can I freeze leftover sliders?

Absolutely. Wrap tightly in plastic and foil, then freeze for up to 1 month. Thaw in the fridge and bake at 325°F (160°C) until warmed through.

What cheese works best for these sliders?

Provolone, mozzarella, or Swiss are all great choices. For extra flavor, try pepper jack or cheddar. You can skip cheese for dairy-free sliders — the sauce is plenty flavorful.

Are these sliders gluten-free?

Not with standard Hawaiian rolls, but just use gluten-free slider buns and tamari sauce. The rest of the ingredients are gluten-free, so it’s easy to adapt.

Print