These Sweet and Spicy Chicken Sliders are perfect for lunch, dinner, parties, or game day. Total crowd pleaser!
So, Haley tried out for the Acro (acrobatics) team at her gym. And she made it. Exciting!
When we originally discussed the potential to make team, she knew she had to give up soccer and possibly dance. She didn’t even hesitate. Bittersweet, really. But as far as scheduling, I thought we’d catch a break.
Nope.
When you make “team” you’re required to be at gym three days a week, several hours each day. And so far it hasn’t been consistent. Sometimes it’s MWF, other weeks it’s MTW. Sometimes it’s at 4:30, other times it’s at 5:30. It’s kind of making me batty, you guys. In combination with Trevor’s soccer practice, meal time has been a struggle.
I’ve been relying on my make-ahead breakfast enchiladas, my crock pot, and sliders. A LOT of sliders. They’re just so easy.
We love these Sweet and Spicy Chicken Sliders. So much flavor. I usually roast my own chicken earlier in the day (or even the day before), but if I’m in a real pinch, a rotisserie chicken never disappoints.
Other Slider recipes we love!
Sweet and Spicy Chicken Sliders
Ingredients
- 12 3-inch rolls , split in half
- 3 cups shredded Monterey Jack cheese , divided
- 2 1/2 cups chopped, cooked chicken
- 8 ounce can pineapple chunks , drained, roughly chopped
- 1/4 cup diced pickled jalapeños
- 1/3 cup barbecue sauce
- 1/4 cup mayonnaise
- 6 tablespoons unsalted butter , melted
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick cooking spray. Lay bottom halves of the rolls in the dish. Sprinkle half of the cheese on top.
- In a medium bowl, combine chicken, pineapple, pickled jalapeños, barbecue sauce, and mayonnaise. Spoon an even amount of the mixture over the cheese; then sprinkle with the remaining cheese. Place the roll tops on the cheese.
- In a large measuring cup, whisk together the butter, honey, Worcestershire sauce, and black pepper; pour over the sliders.
- Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 10 minutes until cheese is melted and sliders are warmed through. Serve hot!
Notes
Nutrition
Other Notes
Could I use a can of Green chili peppers instead of those listed in recipe. These sound amazing!!!!
Hi Janet – You mean instead of the pickled jalapenos? Sure, no problem.
Your recipes look so good. I’m going to start with the cowboy pasta salad. Can’t wait to try it.
Made these recently, and they were DELICIOUS! The buns I bought were a bit larger, so I only got six rather than twelve in the 9 x 13 dish. I’m planning on making again and serving to guests.
This sounds intriguing, but where do I find pickled jalapeños in the grocery aisle?
I’m going to try this and hope we like it as much as it sounds/looks in the photo. Was just looking for something different to serve for an upcoming brunch. Bellyfull to the rescue!
They’re usually in the same aisle has the regular pickles and relish.
Ouch about all the scheduling nonsense. :( Thank goodness for easy meals. Even Steve says I need to do slider meals at some point – he sees them on FB, too – but I still haven’t done it!
This surprises me! Granted, I suppose if it’s just the two of you, sliders aren’t going to be top of mind. And they’re not exactly left over friendly. But still. You’d love them!