HAWAIIAN CHICKEN SUMMER SLIDERS

1. Prep your chicken breasts, cut them into halves so you have four thin pieces. Put into a bowl and marinade the ingredients (soy sauce, ketchup, sriracha, lime juice, brown sugar, chili powder, paprika, garlic powder). The longer you can keep this refrigerated marinating, the better but please do not sweat if you need to cook them immediately.
2. Cut your pineapple as you wish, watch some youtube if you need some help and/or just buy the precut. Add 2 tbsp of melted butter along with 2 tsp of brown sugar and mix until well-coated.
3. Pre-heat your oven to 350°F (optional) to brown the buns.
4. Heat your grill and grease accordingly. Add your chicken and pineapple cooking for about 4 minutes per side on medium-high heat. Make sure your chicken reaches an internal temperature of 165°F.
5. Take your chicken and pineapple off the grill and let them sit for 5 minutes before slicing up your chicken.
6. Using 2 tbsp of melted butter and some fresh parsley, coat the top of your buns. Place these in the oven at 350°F for approximately 5 minutes to warm up and brown on top. Bake to your preference.
7. Remove from the oven, add your chicken on the bottom half of the rolls, followed by your pineapple and coleslaw. Place your top half of the buns back on.
8. Optionally toss a little more parsley butter on top of the final product for a nice sparkle and enjoy!