Huli Huli Chicken Sliders

Ingredients (makes about 12 sliders)

For the Chicken

• 4 boneless, skinless chicken breast halves

• Brine:

  • 1.5 quarts water

  • ½ cup teriyaki sauce

  • 3 cloves garlic, coarsely chopped

  • 1-inch piece of peeled ginger, coarsely chopped

  • 3 tbsp sea salt

• Rub:

  • 1 tsp sea salt

  • ¾ tsp black pepper

  • ½ tsp garlic pepper

Huli Huli Sauce

• 2 cups pineapple juice

• ¼ cup ponzu sauce

• ¼ cup ketchup

• ¼ cup turbinado sugar (or "Sugar in the Raw")

• 1 tbsp soy sauce

• 1-inch piece of ginger, finely minced

• 3 cloves garlic, finely minced

• Ponzu-Ginger Slaw

• 3 cups shredded slaw mix (e.g., cabbage)

• ½ red bell pepper, thinly sliced

• ¼ red onion, thinly sliced

Dressing:

• 2 tbsp ponzu sauce

• 1 tbsp soy sauce

• 1 tbsp pineapple juice

• 1 tsp minced ginger

• ¼ tsp black pepper

• ¼ tsp garlic powder

• ¼ tsp kosher salt

• ¼ tsp sugar 

To Assemble

• 12 slider buns (e.g., Hawaiian sweet rolls)

Instructions

1. Make the Brine & Brine the Chicken

• Combine brine ingredients — water, teriyaki sauce, garlic, ginger, and salt. Heat to simmer, then cool to around 40°F (4°C).

• Submerge chicken breasts in the cooled brine and refrigerate for at least 4 hours. 

2. Prepare the Huli Huli Sauce

• Mix all ingredients for the sauce.

• Remove 1 cup and blend until smooth — this is your basting sauce.

• Simmer the rest until reduced and thickened to about 1 cup — this is your finishing sauce. Let both cool. 

3. Grill the Chicken

• Preheat a charcoal grill to medium-high (about 350–400°F / 175–200°C).

• Remove chicken from brine, rinse, and pat dry. Season with the rub.

• Grill for 3 minutes per side, then begin turning every 1–2 minutes, basting each flip with the basting sauce.

• When the internal temperature hits 150°F (65°C) (around 10–14 minutes), brush with finishing sauce and grill until it reads 160°F (71°C) internally, around 2–4 more minutes. Let rest 5 minutes. 

4. Thin-Slice & Dress the Chicken

• Slice chicken breasts as thin as possible.

• Lightly brush with remaining finishing sauce to keep them juicy.

5. Make the Ponzu-Ginger Slaw

• Whisk together the dressing ingredients.

• Toss with the shredded slaw, bell pepper, and red onion.

• Refrigerate for at least an hour before serving.

6. Assemble the Sliders

• Toast slider buns lightly, if desired.

• Layer the bottom buns with chicken slices and finish with a scoop of slaw.

• Top with the other bun and serve immediately. 

Why This Recipe Works

• Authentic Huli Huli Flavor: The pineapple-ponzu-teriyaki brine and sauce capture that classic sweet, tangy Hawaiian flavor.

• Layered Flavor Depth: Frequent turning (“huli”) during grilling builds caramelized layers and keeps the chicken juicy.

• Fresh Crunch: The ponzu-ginger slaw adds bright, acidic crunch to balance the rich chicken.