GF Hawaiian BBQ Sliders

You’ll Need

2 packets Venerdi Gluten-Free Sourdough Sliders
1 medium rotisserie chicken, shredded
Barkers BBQ Sauce Marinade
Cheese, sliced or grated
Fresh pineapple, diced into small pieces
1 red onion, thinly sliced
Garlic butter, melted
Fresh parsley, chopped

Method

Char the pineapple
Heat a pan over medium heat. Add the diced pineapple and cook until lightly charred and caramelised. Remove from the pan and set aside.
Prepare the BBQ chicken
Using the same pan, add the shredded rotisserie chicken and stir through the BBQ sauce marinade. Heat until warmed through and well coated.
Assemble the sliders
Preheat the oven to 180°C. Carefully slice the sliders in half horizontally, keeping the individual rolls together if possible. Place the bottom halves into a baking dish.
Layer with the BBQ chicken, charred pineapple, sliced red onion and cheese. Place the slider tops over the filling.
Bake
Bake for approximately 10–15 minutes, or until the cheese has melted and the tops are golden and crispy.
Finish and serve
Remove from the oven and brush the tops generously with melted garlic butter. Garnish with fresh parsley.

To Serve
Serve warm with a fresh, crunchy coleslaw on the side.