Hawaiian Teriyaki Chicken Sliders with Homemade Buns

Ingredients

For the Sweet Slider Buns:

• 1½ cups cottage cheese (any fat content works)
• 1⅔ cups Bob's Red Mill Self-Rising Flour
• ¾ teaspoon kosher salt
• 2 tablespoons granulated sugar or honey
• 1 large egg (for egg wash)
• 1 teaspoon water
• ⅛ teaspoon kosher salt (for egg wash)

For the Teriyaki Chicken:

• 1½ pounds boneless, skinless chicken thighs or breasts
• ½ cup soy sauce
• ¼ cup mirin (or substitute with 2 tablespoons honey + 2 tablespoons water)
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
• 1 tablespoon vegetable oil

For the Toppings:

• 1 fresh pineapple, sliced into ½-inch rings (or 1 can pineapple rings, drained)
• Lettuce leaves or cabbage slaw
• Optional: sliced cucumber, mayonnaise, sriracha mayo

Instructions

1. Preheat and Prep Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside. This will be for your slider buns.
2. Blend the Cottage Cheese Add the cottage cheese to a food processor or high-speed blender. Blend on high for 30-60 seconds until it's completely smooth with no lumps or curds visible. It should look like thick, smooth yogurt. Set aside.
3. Make the Slider Bun Dough In a large mixing bowl, stir together the Bob's Red Mill Self-Rising Flour, salt, and sugar until well combined. Pour in the blended cottage cheese and stir with a wooden spoon or spatula until the mixture just starts to come together into a shaggy dough. If needed, use your hands to gently knead it a few times right in the bowl until it forms a cohesive dough. Don't overmix, just bring it together.
4. Shape the Slider Buns Lightly oil your hands to prevent sticking. Divide the dough into 8-10 equal portions (about 2-3 tablespoons each). Roll each portion between your palms to form a smooth round ball, then gently flatten slightly into a slider bun shape. Place the shaped buns on your prepared baking sheet, spacing them about 2 inches apart so they have room to expand.
5. Apply Egg Wash and Bake In a small bowl, whisk together the egg, 1 teaspoon of water, and ⅛ teaspoon of salt until well combined. Using a pastry brush, gently brush the egg wash over the top of each bun. This will give them a beautiful golden color and slight shine. Bake for 20-25 minutes until the buns are golden brown on top and sound hollow when tapped on the bottom. Remove from the oven, transfer to a wire rack, and let cool completely before slicing. Once cool, use a serrated knife to carefully slice each bun in half horizontally.
6. Make the Teriyaki Sauce While the buns are baking, make your teriyaki sauce. In a medium bowl, whisk together the soy sauce, mirin (or honey and water substitute), brown sugar, minced garlic, and grated ginger until the sugar is dissolved. Set this aside. In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. This will thicken your sauce later. Set aside.
7. Cook the Teriyaki Chicken Cut your chicken into bite-sized pieces or thin strips, about 1-inch chunks. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Cook without moving them for 2-3 minutes until the bottom is golden brown, then flip and cook for another 3-4 minutes until the chicken is cooked through and no longer pink inside. Pour the teriyaki sauce mixture over the chicken and bring it to a simmer. Let it bubble for about 1 minute, then stir in the cornstarch slurry. Continue cooking, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken in a glossy glaze. Remove from heat and set aside.
8. Grill the Pineapple Heat a grill pan or regular skillet over medium-high heat. If you're using canned pineapple, pat the rings dry with paper towels first. Place the pineapple rings in the hot pan and cook for 2-3 minutes per side without moving them until you get nice caramelized grill marks and the natural sugars start to caramelize. The pineapple should be golden brown with some charred spots. Remove from heat and cut the rings into smaller pieces if needed to fit your sliders. Set aside.
9. Assemble the Sliders Now for the fun part! Take the bottom half of each slider bun. If you want extra creaminess and a little kick, spread a thin layer of mayo or sriracha mayo on the bun. Add a small handful of crisp lettuce or tangy cabbage slaw. Pile on a generous portion of the sticky teriyaki chicken. Top with a piece or two of the grilled pineapple. Place the top bun over everything. If the sliders are tall and you want them to stay together, secure with a toothpick through the middle.
10. Serve and Enjoy Arrange the assembled sliders on a large wooden board or serving platter. Serve immediately while the chicken is still warm and the buns are soft. These are best enjoyed fresh, but leftovers can be stored separately and reheated!