Teriyaki Chicken Sliders
These sweet and tangy Teriyaki Chicken Sliders combine the bold flavor of shredded teriyaki chicken with tropical pineapple-infused coleslaw, provolone cheese, and golden, buttery slider buns for an explosion of flavors in every bite.
If you love sliders as much as we do, then we have a new recipe we think you’ll enjoy. These chicken sliders are a fantastic flavor mashup of Asian, tropical, and Americana flavors in hand-held packages that will have everyone coming back for more.
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: These sliders may taste exotic, but they’re made with simple ingredients.
- Easy: This is a simple recipe that quickly cooks the chicken in the Instant Pot and uses pre-packaged ingredients for the rest of the dish.
- Huge Flavor: The combination of teriyaki sauce in the chicken, pineapple juice coleslaw dressing in the coleslaw, and pineapple rings give these sliders a huge kick of flavor in every bite.
- Versatile: These sliders are great for a weeknight dinner or for bringing to any party.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Boneless skinless chicken breasts
- Chicken broth
- Salt and pepper
- Provolone cheese – sliced
- Mixed coleslaw
- Pineapple juice
- Coleslaw dressing
- Teriyaki sauce
- Slider buns
- Pineapple rings
- Butter – softened
- Dried Thai basil
🔪 How to Make Teriyaki Chicken Sliders
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Cook the chicken with broth in the Instant Pot. Then, shred the chicken in a large bowl with a hand mixer and mix in the Teriyaki sauce.
- Combine the coleslaw mix, coleslaw dressing, and pineapple juice in a large mixing bowl and set aside.
- Top the bottom buns with shredded chicken and cheese. Then, brush a mixture of softened butter and dried Thai basil on the tops of the other buns. Bake at 350.
- Top the chicken with a pineapple slice and a scoop of coleslaw, add the top bun, and enjoy.
🥄 Equipment
- Measuring cups and spoons
- Mixing bowls
- Baking sheets
- Microwaveable bowl
🥫 Storage
Refrigerate these sliders for up to 3 days in an airtight container. Be aware that the longer the sliders are stored, the soggier the buns will get.
Serve With
These sliders are delicious with classic sandwich or BBQ sides like oven ranch potatoes, bacon jalapeno pepper jack mac and cheese, or slow cooker cowboy beans.
💭 Tips
- The easiest way to cut your slider buns in half is to remove them from the package and use a sharp, serrated knife to cut all the buns at once. Then, remove the top portion and separate the buns.
- If your top buns start to look too dark before your cheese is melted, simply remove them from the oven.
- Don’t forget to vent your Instant Pot before attempting to remove the lid!
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Any soft bun will work well for sliders, but Hawaiian rolls tend to deliver the best results and flavor.
A hand mixer makes shredding chicken quick and easy. Remember to shred your chicken while it’s still as hot as possible but still safe to handle. Hot meat shreds far more easily than cool meat.
Regular basil will work if you don’t have Thai basil, but you should be able to find it at any grocery store.
🍽 More Recipes
If you’re a fan of sliders, then we think you’ll enjoy these other delicious hand-held sandwiches. Try other creative slider dishes like these meatball sliders, pepperoni pizza sliders, or Philly cheesesteak sliders.
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Teriyaki Chicken Sliders
Equipment
- Paper towels
- baking sheet
- Instant Pot
- Hand mixer
- medium bowl
- 9×13 baking dish
- small bowl
- Pastry brush
Ingredients
- 2 pounds Chicken breasts boneless and skinless
- 1 cup Chicken Broth
- Salt and Pepper
- 8 Provolone cheese sliced
- 2 cups Mixed Cole slaw
- ¼ cup Pineapple Juice
- ¾ cup Coleslaw dressing
- 1 cup Teriyaki Sauce
- 12 slider buns
- 12 Pineapple rings
- 2 tablespoons Butter melted
- 1 teaspoon Dried Thai basil
Instructions
- Place your chicken on a paper towel lined baking sheet and pat dry.
- Season your chicken with salt and pepper to taste.
- Place your chicken breast in an instant pot and add your chicken broth.
- Set your Instant Pot to manual, close your vent to seal, and set the timer to 10 min.
- Once the timer of the Instant Pot goes off, allow your chicken to sit for another 10 minutes.
- Carefully open the Instant Pot and remove your chicken to a large mixing bowl.
- Using a hand mixer, shred your chicken for 4-5 minutes.
- Add your teriyaki sauce to the chicken and mix to combine.
- Set to the side.
- In a medium sized mixing bowl add your coleslaw mix, coleslaw dressing, and pineapple juice.
- Toss to combine.
- Set to the side.
- Place your slider buns on a baking sheet removing the top portion to a separate baking sheet.
- Top your bottom portions of the soldier buns with the shredded chicken and spread it evenly to
- cover all of the slider buns.
- Place the cheese on top of the shredded chicken.
- Preheat your oven to 350 degrees.
- In a small bowl add your butter, microwave for 10-15 seconds until melted.
- Add your dried Thai basil to the melted butter and mix to combine.
- Using a sauce brush, brush the top of the slider buns with your melted butter mixture.
- Place both of your baking trays in the oven and bake for 10-12 minutes.
- Remove the top of the soldier buns early if it begins to turn a dark brown on top.
- Top your shredded chicken with a pineapple ring and a small ice cream scoop of the cole slaw.
- Top your sliders with the top bun pushed down lightly.
- Serve and enjoy
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
