Ingredients:
- 1/2 cup pineapple juice
- 2 Tbsp Psycho Soy Hot Sauce
- 1/4 cup Third Coast’s Rich Golden Jalapeno Honey
- 3 tablespoons red wine vinegar
- 4 scallions, trimmed and minced
- 4 medium garlic cloves, finely chopped
- 1/2 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless fresh chicken thighs
- 2 tablespoons olive oil
- 1/2 ripe pineapple, peeled, cored and cut into 1/2-inch rings
- 1 medium red onion, trimmed and cut into 1/2-inch rings
- 12 slider buns
- 1/3 cup mayonnaise
- 1 medium ripe avocado (optional)
- 1/4 cup Catch a Fire’s Mangolian Sweet Heat Pepper Sauce
Directions:
- Combine pineapple juice, Psycho Soy Hot Sauce, Third Coast’s Rich Golden Jalapeno Honey, vinegar, scallions, garlic and pepper in a medium bowl.
- Whisk until completely incorporated,
- Add chicken, turn to coat in the marinade, cover, and refrigerate 3 to 4 hours.
- Brush a grill pan with 2 tablespoons of the Olive Oil.
- Cook over medium heat.
- Brush the pineapple and onions with additional Olive Oil. Then grill until golden and grill marks are visible, about 5 minutes on each side.
- Quarter the pineapple pieces when done. Then set onions and pineapple aside on a plate.
- Cook the chicken until the juices run clear when pierced, about 4 minutes per side. Transfer to a cutting board, and tent with aluminum foil to keep warm and rest.
- Split each slider roll. Then lightly brush the insides with oil before toasting on the grill surface (brushed side down) for 1 minute.
- Slice the avocado into 6 slices on each half, cut crosswise (across the shortest length).
- To serve, spread each roll with a thin layer of Catch a Fire’s Mangolian Sweet Heat Pepper Sauce. Slice each thigh in half. Top each bun with a piece of chicken and, as desired, pineapple, onion and avocado, and serve.
