HAWAIIAN SLIDERS WITH PINEAPPLE RECIPES
HEALTHY PORK AND PINEAPPLE SLIDERS RECIPE | COOKING LIGHT
Hawaii’s traditional Kalua pork requires a beach pit, a whole hog, and a day’s worth of smoking. Our weeknight version delivers all the flavor with a fraction of the effort—no shovel required. Pineapple pulls double duty in this recipe—caramelized rings add smoky sweetness, while the just-tangy-enough pineapple juice makes the slaw a tasty stand-alone side dish. Save time by picking up a peeled and cored pineapple in the produce section—the flavor is far superior to canned rings.
Provided by Adam Dolge
Total Time 20 minutes
Yield Serves 4 (serving size: 2 sliders and 1/4 cup slaw)
Number Of Ingredients 12
Steps:
- Stir together ketchup, brown sugar, 1 tablespoon pineapple juice, and 1 tablespoon vinegar in a small bowl. Set aside. Combine pork, 1/4 cup scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; form into 8 patties. Spray a large cast-iron skillet with cooking spray, and heat over high. Add patties, and cook until slightly charred, 2 to 3 minutes. Flip and cook until pork is cooked through, about 1 minute. Transfer to a plate. Add pineapple slices to skillet, and cook on 1 side until lightly charred, 1 to 2 minutes. Top patties with pineapple slices. Combine cabbage, remaining 2 tablespoons pineapple juice, remaining 1 tablespoon vinegar, remaining 1/4 cup scallions, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. To assemble sliders, brush bottoms of rolls with ketchup mixture; add a pork patty with a pineapple slice to the bottom of each bun. Top with cabbage mixture and tops of rolls.
Nutrition Facts : Calories 407, CarbohydrateContent 56 g, FatContent 15 g, FiberContent 7 g, ProteinContent 16 g, SaturatedFatContent 5 g, SodiumContent 575 mg, SugarContent 24 g, UnsaturatedFatContent 8 g
HEALTHY PORK AND PINEAPPLE SLIDERS RECIPE | COOKING LIGHT
Hawaii’s traditional Kalua pork requires a beach pit, a whole hog, and a day’s worth of smoking. Our weeknight version delivers all the flavor with a fraction of the effort—no shovel required. Pineapple pulls double duty in this recipe—caramelized rings add smoky sweetness, while the just-tangy-enough pineapple juice makes the slaw a tasty stand-alone side dish. Save time by picking up a peeled and cored pineapple in the produce section—the flavor is far superior to canned rings.
Provided by Adam Dolge
Total Time 20 minutes
Yield Serves 4 (serving size: 2 sliders and 1/4 cup slaw)
Number Of Ingredients 12
Steps:
- Stir together ketchup, brown sugar, 1 tablespoon pineapple juice, and 1 tablespoon vinegar in a small bowl. Set aside. Combine pork, 1/4 cup scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; form into 8 patties. Spray a large cast-iron skillet with cooking spray, and heat over high. Add patties, and cook until slightly charred, 2 to 3 minutes. Flip and cook until pork is cooked through, about 1 minute. Transfer to a plate. Add pineapple slices to skillet, and cook on 1 side until lightly charred, 1 to 2 minutes. Top patties with pineapple slices. Combine cabbage, remaining 2 tablespoons pineapple juice, remaining 1 tablespoon vinegar, remaining 1/4 cup scallions, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. To assemble sliders, brush bottoms of rolls with ketchup mixture; add a pork patty with a pineapple slice to the bottom of each bun. Top with cabbage mixture and tops of rolls.
Nutrition Facts : Calories 407, CarbohydrateContent 56 g, FatContent 15 g, FiberContent 7 g, ProteinContent 16 g, SaturatedFatContent 5 g, SodiumContent 575 mg, SugarContent 24 g, UnsaturatedFatContent 8 g
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