Bring a blast of flavor to your table with these Teriyaki Chicken Sliders! Juicy, teriyaki-glazed chicken, crisp coleslaw, and a sweet pineapple ring come together in a slider that’s perfect for any gathering or a fun family dinner.
Slide into summer with these juicy, flavorful Chicken Teriyaki Sliders that are perfect for any party setting—from game days and potlucks to picnics and beyond. Each slider is layered with tender chicken soaked in a rich teriyaki sauce and topped with a slice of melty provolone cheese, a sweet pineapple slice, and tangy coleslaw. The flavors come together beautifully.
These sliders are incredibly easy to prepare, making them a great choice for those occasions when you want to make something impressive but are short on time.
Ingredients for Chicken Teriyaki Sliders
This section is meant to provide an overview of the ingredients required for the recipe. For specific amounts and instructions, please refer to the recipe card at the bottom of the post.
- Chicken breasts — Cook skinless, boneless breasts in the Instant Pot or use 2 pounds of shredded rotisserie chicken instead to cut down on cook time.
- Chicken broth — Used to keep the chicken from drying out in the Instant Pot. If you’re using rotisserie chicken, you won’t need the broth.
- Salt and pepper — Add to the chicken to taste.
- Provolone cheese — This creamy, melty cheese perfectly complements the teriyaki chicken.
- Coleslaw mix — Provides some crunch and tang to balance out the sweet and savory flavors.
- Pineapple juice — Added to the coleslaw mix to provide some sweetness.
- Coleslaw dressing — Added to the coleslaw mix for extra flavor and tang.
- Teriyaki sauce — Coats the chicken, giving it a sweet and savory glaze for the slider’s main flavor.
- Slider buns — These are already precut, but you can also substitute sweet Hawaiian rolls if you don’t have slider buns.
- Pineapple rings — Pineapple pairs perfectly with the umami flavor of the teriyaki chicken!
- Butter — Melted and used to brush over the buns.
- Dried Thai basil — Combined with the butter to brush over the sliders. If you can’t find dried Thai basil, you can substitute a combination of regular basil and mint or regular basil and tarragon.
How to Make Teriyaki Chicken Sliders
This section provides a brief overview of the instructions but the steps are not detailed. For exact step-by-step instructions, refer to the recipe card below.
Step 1: Pat the chicken dry, season with salt and pepper, and add it to the Instant Pot along with the chicken broth. Cook on the manual setting for 10 minutes, let it sit for 10 minutes, and then release the remaining pressure and remove from the IP. Shred the chicken with a hand mixer or using two forks.
Step 2: Add the teriyaki sauce to the chicken and mix to combine.
Step 3: Add the pineapple juice and coleslaw dressing to the coleslaw mix. Toss to combine.
Step 4: Take the top buns off the sliders. To the bottom sliders, add the chicken and provolone cheese. Place the top slider buns on a separate baking sheet and brush with the butter and basil mixture. Bake BOTH the bottom buns and top buns at 350F for 10-12 minutes. remove the top buns early if they start to get too brown on top.
Step 5: Top the chicken and cheese with pineapple slices followed by a scoop of coleslaw. Place the top buns on, and press down slightly. Serve immediately.
Serving Suggestions
Serve these sliders with a side of sweet potato fries or a light cucumber salad to complement the flavors and add a refreshing element to your meal.
Storage and Freezing
Ideally, if you know you’ll have leftovers, do not assemble all the sliders. Store the teriyaki chicken, pineapple slices, and coleslaw in separate containers. Keep the buns at room temperature. However, if you’ve already put them together (with the chicken and cheese), here are the tips for storing them:
Refrigerator: Place leftover chicken teriyaki sliders in the fridge covered tightly with plastic wrap for up to 3 days. They’ll keep better if you leave off the pineapple slices and coleslaw until right before serving. Reheat in the microwave until warmed through.
Freezer: To freeze, leave off the pineapple slices and coleslaw. Wrap sliders individually in plastic wrap and then place them in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight, and reheat in the microwave or in the oven.
Tips and Tricks for Making Chicken Sliders
- Speed Things Up with Rotisserie Chicken: Short on time? Grab a rotisserie chicken instead to skip the steps that involve cooking the chicken.
- Use Fresh Pineapple: If available, use fresh pineapple rings instead of canned. Fresh pineapple provides a brighter, more intense flavor and firmer texture.
- Make-Ahead: You can cook the chicken and prepare the coleslaw a day in advance. Just keep them refrigerated in separate containers and assemble the sliders shortly before serving to keep everything fresh and tasty.
Additions and Variations
Customize Your Coleslaw: Add extra ingredients like sliced almonds, green onions, or sesame seeds to your coleslaw mix for added texture and flavor.
Spice It Up: Add some heat by mixing a bit of Sriracha or chili flakes into the teriyaki sauce.
Frequently Asked Questions
Can these sliders be made gluten free?
To make gluten-free Teriyaki Chicken Sliders, use a gluten-free teriyaki sauce and serve on gluten-free slider buns or lettuce wraps.
What can I substitute for pineapple if I don’t like it?
Try mango or peach slices for a sweet contrast, or simply omit the fruit for a more traditional slider.
What’s the best way to cook the chicken if I don’t have an Instant Pot?
You can use rotisserie chicken or cook the chicken in the slow cooker or on the stovetop and shred it.
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Teriyaki Chicken Sliders
Ingredients
- 2 lbs chicken breasts boneless and skinless
- 1 cup chicken broth
- salt and pepper
- 8 slices provolone cheese
- 2 cups coleslaw mix
- 1/4 cup pineapple juice
- 3/4 cup coleslaw dressing
- 1 cup teriyaki sauce
- 12 slider buns
- 12 pineapple rings
- 2 tbsp butter melted
- 1 tsp dried Thai basil
Instructions
- Place chicken breasts on tray or baking sheet lined with paper towels, and pat dry.
- Season the chicken with salt and pepper to taste.
- Add the chicken and broth to an instant pot. Set the Instant Pot to manual, close the vent to seal, and set the timer for 10 minutes.
- Once the Instant Pot timer goes off, let the chicken sit for another 10 minutes. After 10 minutes, open the vent to release any remaining pressure, and then carefully open the Instant Pot and transfer the chicken to a large mixing bowl.
- Use a hand mixer or two forks to shred the chicken.
- Add teriyaki sauce to the chicken and mix to combine. Set aside.
- In a medium sized mixing bowl, add the coleslaw mix, coleslaw dressing, and pineapple juice. Toss to combine. Set aside.
- Preheat the oven to 350 degrees.
- Place the slider buns on a baking sheet, removing the top portion and place the top buns on a separate baking sheet. You may need to slice the buns in half if yours aren't pre-sliced.
- Add shredded chicken and spread it evenly to completely cover the bottom buns. Top chicken with the provolone cheese slices.
- Add butter to a small microwave-safe bowl and heat for 10-15 seconds until melted.
- Add dried Thai basil to the melted butter and mix to combine.
- Using a sauce brush, brush the top of the slider buns with the melted butter mixture.
- Place both of your baking trays in the oven and bake for 10-12 minutes. Remove from oven. Take the top buns out sooner if they begin to get too brown on top.
- Top the chicken and cheese with a pineapple ring and a small scoop of the coleslaw. Place the top buns on, and push down slightly.
- Serve and enjoy!
Notes
- You can sub shredded rotisserie chicken in this recipe to cut down on prep time.
- If you can’t find Thai basil, use a 2:1 mix of regular basil and tarragon or regular basil and mint.