A delicious buttery slider, perfect for parties and game day snacks. Layers of ground pork, gooey melted mozzarella and sweet pineapple nestled in a soft Hawaiian bun and bathed in a rich flavorful butter sauce. It’s irresistible.
How to make Aloha Sliders with Pineapple Relish
Ingredients:
Relish:
- 2 tablespoons unrefined coconut oil
- 1 small red onion, finely diced
- 1 jalapeño, seeded and finely diced
- Zest from 1 lime
- ¼ teaspoon sea salt
- 2 to 2½ cups peeled, cored, and cubed fresh pineapple (or 2 8-ounce cans pineapple chunks, drained)
- ¼ cup chopped cilantro
Sliders:
- 1½ to 2 pounds ground pork
- 1 clove garlic, minced
- ¼ cup chopped cilantro
- ¼ cup finely diced red onion
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
Directions:
- To start the relish, heat a large pan over medium heat and melt the coconut oil. Add the onion, jalapeño, lime zest, and sea salt. Cook until the onion is just about translucent, about 10 minutes.
- Add the pineapple and mix everything together. Because pineapple contains a fair amount of natural sugar, it’s important that the pan temperature stays around medium; any hotter and the sugars will burn before the pineapple has enough time to soften.
- Gently stir frequently. The sauce will take about 25 to 30 minutes to finish. It’s done when the pineapple has a nice caramel color to it and is slightly softened, but not mushy.
- Remove it from the heat, mix in the chopped cilantro, and cover until the sliders are ready to be sauced.
- While the sauce simmers, combine the ingredients for the sliders by hand in a large bowl.
- When the ingredients are evenly distributed in the ground pork, shape into 6 patties.
- Heat the grill to medium-high, or about 400 degrees, and place the sliders on the grate.
- Grill undisturbed for 5 to 6 minutes, then turn and grill the other side for 4 to 6 minutes. When the sliders are no longer pink and have an internal temperature of 160 degrees, remove them from the grill and place on a serving dish or individual plates.
- Give the spicy pineapple relish a stir, then spoon the desired amount over the tops of the sliders and serve hot.
Source: Reprinted with permission from The Frugal Paleo Cookbook by Ciarra Hannah (Page Street Publishing, 2014). Photo by Bill Bettencourt
