Pineapple Swiss & Insta-Pot Teriyaki Chicken Sliders
Ingredients
2 lbs boneless skinless chicken breast
1⁄3 cup low sodium soy sauce
1/3 cup rice vinegar
1⁄3 cup light brown sugar
1/3 cup fat free chicken broth
3 tbsp of fresh garlic, minced
1tbsp of fresh ginger, minced
1 tsp chili garlic sauce (or Sriacha)
1-2 tbsp corn starch (1 if using Insta-Pot, 2 if using Slow-Cooker)
1-2 tbsp cold water (1 if using Insta-Pot, 2 if using Slow-Cooker)
For Sliders:
12 pack of King’s Hawaiian sweet rolls
10 slices ultra Thin Baby Swiss cheese slices
8-10 pineapple rings, fresh or canned, cut in half
1 tbsp light butter
1 tbsp chopped green onions
1/4 tsp of salt
1 tsp sesame seeds
Directions
For Teriyaki Chicken in Insta-Pot:
Combine soy sauce, vinegar, broth, brown sugar, garlic, ginger, and chili garlic sauce in the Insta-Pot, and stir until well combined and sugar is dissolved. Add chicken and coat in sauce. Set Insta-Pot to Manual and cook for 18 minutes on High. Allow a natural release for 15 minutes, and then release any leftover pressure.
Remove chicken and shred with two forks. Set Insta-Pot to Saute and sauce heats up, make a slurry by mixing a tbsp of corn starch in a small bowl with a tbsp of cold water. Add corn starch slurry to Insta-Pot and stir until sauce thickens. Add chicken back to Insta-Pot, mix well, and turn off heat after about a minute.
For Teriyaki Chicken in Slow-Cooker: Cook Time: 6 hours 45 minutes
Combine soy sauce, vinegar, broth, brown sugar, garlic, ginger, and chili garlic sauce in a small bowl and whisk until well combined and sugar is dissolved. Add chicken to bottom of Slow-Cooker and pour soy sauce mixture over top. Cook for 6 hours on Low.
Remove chicken and set aside. Turn Slow-Cooker to High. Make a slurry by mixing 2 tbsp of corn starch in a small bowl with 2 tbsp of cold water. Whisk well until there are no corn starch clumps. Slowly pour corn starch slurry to Slow-Cooker, whisking as you add it. Put lid on Slow-Cooker and let sauce cook for 30-45 minutes, or until sauce is beginning to bubble and thicken.
While sauce is cooking, shred chicken with two forks then cover. When sauce has thickened, add chicken back to Slow-Cooker. Mix well until chicken is coated in sauce.
For Sandwiches:
Preheat oven at 350 degrees Fahrenheit. Remove the rolls from package. Using a knife, cut the top half off of the buns while keeping them intact and not individually separated. Toast both halves in oven on a foil-lined baking sheet for 5 minutes, cut side up.
Remove from oven and assemble sandwiches by placing Swiss cheese on top of each half of the rolls, 5 slices per half.
If desired, grill both sides of pineapple on a grill pan. Once chicken is ready, place 1 ½ cups of teriyaki chicken evenly in a layer on bottom half of rolls, then place pineapple halves on top of chicken. Put the top half of the rolls on bottom half.
Combine light butter, green onions, salt and sesame seed in a small bowl and microwave for 20 seconds or until butter is melted. Using a brush, baste the tops of the buns with butter mixture.
Bake for 8-10 minutes or until sandwiches are golden.
