Teriyaki chicken sliders are my go-to on busy nights and at tailgates. We pile juicy shredded chicken on soft Hawaiian rolls, melt in provolone, and finish with a quick slaw for crunch.
As a Southern dietitian, I like big flavor, smart shortcuts, and a lighter touch where it makes sense. These teriyaki chicken sliders check every box: simple prep, handheld, big flavor, and husband approved. I keep the list short, offer practical swaps, and add a crisp slaw for balance so they taste as good at a tailgate as they do at the dinner table.
Planning a tailgate table? Go heavy on handhelds like meatball sliders, buffalo chicken bombs, and pecan crusted chicken tenders.
Jump to:
Why You'll Love This Recipe
- Weeknight simple: Minimal prep, quick bake, and dinner's on the table fast.
- Balanced bite: Lean protein and a produce-forward slaw bring flavor and crunch while keeping things light.
- Make-ahead friendly: Keep the chicken tossed in sauce in the fridge, then assemble, bake, and add slaw right before serving.
- Family and game day approved: Easy to grab, easy to love, and built to please every age at the table.
Ingredients For Pineapple Teriyaki Chicken Sliders
Short list, big payoff with simple ingredients like teriyaki, shredded chicken, and Hawaiian rolls!
- Hawaiian rolls: Use one 12-count slab and slice horizontally in one pass so the pull-aparts stay neat for serving.
- Shredded cooked chicken: Rotisserie or leftover pulled chicken works great. Aim for about 3 cups and toss the meat with sauce while warm so it soaks in!
- Teriyaki sauce: Choose a low-sodium bottle (if available) or make your own homemade teriyaki sauce.
- Pineapple coleslaw: I like using my pineapple slaw to lean into the sweet-savory flavor, though regular slaw is a fine swap.
- Provolone slices: Provolone keeps the texture gooey and the flavor mellow. Mozzarella, muenster, and Swiss are great alternatives.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Sliders are the perfect dish to mix and match ingredients to fit your crowd.
- Stir in 1 to 2 teaspoons sriracha or ¼ to ½ teaspoon red pepper flakes to the teriyaki for spicy heat.
- Swap in shredded turkey or chopped grilled chicken thighs for a more juicy protein option.
- Add a grilled pineapple ring to each slider by charring slices 2 to 3 minutes per side, then layering under the chicken.
- Drizzle with a quick sriracha-lime mayo by stirring 2 tablespoons mayo with 1 to 2 teaspoons sriracha and a squeeze of lime.
- Swap the buns and try pretzel sliders for a salty chew, brioche for a softer bite, or mini ciabatta when you want something sturdy.
How To Make Shredded Teriyaki Chicken Sliders
Follow these quick steps and you'll have pull-apart sliders on the table fast.
Step 1: Heat the oven to 350°F and line a large baking sheet or 9x13 pan with parchment.
Step 2: Slice the rolls horizontally, keeping the slab attached, and place both layers in the pan.
Step 3: Toss the warm shredded chicken with teriyaki until well coated. Start with ½ cup, then add more a tablespoon at a time if needed.
Step 4: On the bottom later, spread the sauced chicken evenly.
Step 5: Next, place the cheese slices on the top bun layer.
Step 6: Bake for 12 to 15 minutes until the tops are golden and the cheese is melted.
Step 7: Remove from the oven and add the slaw on top of the chicken.
Step 8: Place the top bun layer on, then brush with melted butter and sprinkle with sesame seeds.
Step 9: Slice into sliders and serve immediately!
Tips For the Best Chicken Teriyaki Sliders
A few small moves keep the sliders crisp, the chicken juicy, and the sauce where it belongs.
- I recommend gently warming the chicken on the stove or in the microwave first so the sauce coats evenly and the sliders heat through faster.
- Try to not oversauce the chicken. You want to just coat the chicken so the rolls stay sturdy. You can add a drizzle after baking or serve extra teriyaki on the side.
- Wait to add the slaw until serving so the rolls stay soft inside and crisp on top!
- Cover the pan with foil and a clean towel for easy transport. Pack the slaw in a separate container so it stays crisp during transport.
- If serving for dinner, pair these sliders with oven-baked sweet potato fries, spicy green beans, or a simple side salad for a balanced plate.
- Plan on 2 sliders per adult for tailgates and 2-3 per adult for dinner depending on appetite and sides.
Storage
Follow these simple steps so tomorrow's sliders taste like today's.
- Refrigerate: Leftover sliders keep well in the fridge for up to 3 days when you store the slaw separately. Reheat covered at 325°F until warm, then uncover for 2 to 3 minutes to bring back the toasty top.
- Make-ahead: Mix the chicken with teriyaki up to 2 days ahead, then assemble and bake when you're ready. For tailgates, bake the sliders, cover the pan tightly with foil, and pack the slaw on ice. Slice into individual chicken sandwiches on site and top with slaw right before serving!
FAQ
I love the Dutch oven method most of all. Season the chicken, add broth, cover, and bake until it reaches 165°F. For a set-and-forget option, use the slow cooker on low for 4 to 5 hours or high for 2 to 3 hours until 165°F. On the stove, gently simmer boneless skinless chicken in lightly salted water for 12 to 15 minutes, rest 5 minutes, then shred.
Absolutely, try peach BBQ, buffalo, honey garlic, or a sweet chili sauce. Try to stick with a thick sauce so that it sticks to the chicken. You can also match the slaw to the flavor, like ranch slaw for buffalo or cajun slaw for BBQ.
If possible, bake just before leaving, cover the pan tightly with foil, and transport in an insulated tote. Once you arrive, hold in a low oven at 200-225°F until serving.
Yes, bake two 12-count slider buns side by side on a sheet pan, rotate the pan halfway, and add 2 to 4 minutes if needed until the tops are golden and the cheese is melted.
More Recipes You'll Love!
Looking for other recipes like this? Try these:
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
Jessie
Chicken Teriyaki Sliders Recipe
Ingredients
- 12 count Hawaiian rolls
- 3 cups shredded cooked chicken
- ¾ cup teriyaki sauce plus more to taste
- 6 slices provolone slices
- 2 cups pineapple coleslaw can use preferred coleslaw
- 1 tablespoon unsalted butter melted
- 1 teaspoon sesame seeds
Instructions
- Heat the oven to 350°F and line a large baking sheet or 9x13 pan with parchment.
- Slice the rolls horizontally, keeping the slab attached, and place both layers in the pan.
- Toss the warm shredded chicken with teriyaki until well coated. Start with ½ cup, then add more a tablespoon at a time if needed.
- On the bottom later, spread the sauced chicken evenly.
- Next, place the cheese slices on the top bun layer.
- Bake for 12 to 15 minutes until the tops are golden and the cheese is melted.
- Remove from the oven and add the slaw on top of the chicken.
- Place the top bun layer on, then brush with melted butter and sprinkle with sesame seeds.
- Slice into sliders and serve immediately!
Notes
- To warm the chicken, place in the microwave for 30-60 seconds or on the stovetop for 2-3 minutes. This will help the teriyaki coat evenly and the sliders to heat evenly.
- Portion guide: For tailgates, plan on two sliders per adult; for dinner, plan on three per adult.
- Store leftover sliders in the fridge for up to 3 days. If possible, keep the slaw separate.
- Reheat covered at 325°F until warm, then uncover for a minute to re-crisp.
Leave a Reply