BBQ Chicken and Pineapple Pull Apart Sliders

Name: BBQ Chicken and Pineapple Pull Apart Sliders
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 3/4 c. barbecue sauce (we used Stubb’s Original); 1/4 c. reduced-sodium soy sauce; 1 20-oz can pineapple chunks in juice, drained and juice reserved; 1 tbsp. distilled white vinegar; 4 c. shredded rotisserie chicken; 1 medium red onion, sliced into 1/4-in. wedges; 1 tbsp. olive oil, divided; Kosher salt; 1 24-oz pkg. sweet Hawaiian slider buns; 10 slices pepper Jack cheese (about 7.5 oz); 24 pickled jalapeños, plus more for serving

These cheesy pull-apart sliders were practically designed to feed a hungry crowd.

Published: May 23, 2026

Recipe by Tina Martinez

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hawaiian chicken pull apart slidersgood housekeepingmayjune 2026savor feature

Good Housekeeping/Mike Garten

Yields:

12 serving(s)

Total Time:

1 hr

Cal/Serv:

364

Set this tray down and watch the food disappear. Charred pineapple, saucy chicken, caramelized red onion, and melty pepper Jack bake into pillowy Hawaiian rolls. Finished with pickled jalapeños, these sandwiches are messy in the best way.

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Ingredients

3/4 cup barbecue sauce (we used Stubb’s Original)
1/4 cup reduced-sodium soy sauce
1 20-oz can pineapple chunks in juice, drained and juice reserved
1 Tbsp. distilled white vinegar
4 cups shredded rotisserie chicken
1 medium red onion, sliced into 1/4-in. wedges
1 Tbsp. olive oil, divided
Kosher salt
1 24-oz pkg. sweet Hawaiian slider buns
10 slices pepper Jack cheese (about 7.5 oz)
24 pickled jalapeños, plus more for serving

Directions

1. Step 1In medium saucepan, combine barbecue sauce, soy sauce, and 3/4 cup pineapple juice and bring to a simmer. Continue to simmer on medium, stirring occasionally, until thickened and reduced to 1 cup, 12 to 15 minutes. Stir in vinegar. Remove from heat and fold in chicken.
2. Step 2While sauce cooks, arrange rack 4 to 6 inches from broiler and heat broiler. On rimmed baking sheet, toss onion with 1/2 tablespoon oil and 1/4 teaspoon salt and push to 1 side. On other side, toss pineapple chunks with remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Broil until onion is tender and everything is charred in spots, 12 to 14 minutes.
3. Step 3Lower oven temp to 400°F. Meanwhile, working on sheet of parchment paper, split buns in half, keeping bottoms and tops joined to one another so as to make 1 large piece for each. On bottom half, layer BBQ chicken and broiled onion and pineapple. Top with cheese.
4. Step 4Wipe baking sheet from step 2 clean. Slide parchment with buns onto baking sheet and bake until cheese is melted and chicken is warm, 10 to 12 minutes. Cover with top buns and bake until buns are deep golden brown, 4 to 5 minutes more.
5. Step 5Skewer each jalapeño on 1 toothpick and secure on a slider. Serve with additional pickled jalapeños if desired.

Make Ahead: Assemble the sliders (without the top buns) a few hours ahead and refrigerate. Bake, add tops, and finish just before serving so they’re hot, melty, and party-ready.

Nutritional Info: About 364 calories, 12 g fat (4.5 g saturated), 66 mg cholesterol, 1,131 mg sodium, 43 g carbohydrates, 3 g fiber, 14 g sugar (7 g added sugar), 22 g protein

Did you make this recipe? Comment below!

Recipe byTina Martinez

Food Producer

Tina Martinez (she/her) is the food producer for the Hearst Lifestyle Group. Her work for Good Housekeeping includes recipe development and testing as well as food styling. She also brings the Kitchen & Cooking Lab’s expertise to GH’s popular “I Tried It” series, where she tests viral recipes and food trends. She has worked in the food industry since 2007, with experience as a restaurant line cook, culinary educator, and food stylist for editorial, digital, and television platforms. Tina now lives in Westchester with her husband after leaving Brooklyn for a little more suburban greenery. When she’s not cooking, she enjoys discovering local breweries, hiking in national parks, and digging for treasures at thrift stores. Instagram: @tina.d.martinez TikTok: @tinadmartinez

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