Pick up a peeled and cored pineapple in the produce section; the flavor is far superior to canned rings.
- Yield: 4 Servings
- Total Time: 20 Minutes
- ¼ cup unsalted ketchup
- 2 tsp brown sugar
- 3 Tbsp pineapple juice, divided
- 2 Tbsp apple cider vinegar, divided
- 8 oz ground pork
- ½ cup sliced scallions, divided
- ½ tsp kosher salt, divided
- ½ tsp black pepper, divided
- Cooking spray
- 8 (¼-in.-thick) pineapple slices
- 1 cup shredded red cabbage
- 8 (1-oz.) whole-wheat rolls, split
How to Make It
- Stir together ketchup, brown sugar, 1 tablespoon pineapple juice, and 1 tablespoon vinegar in a small bowl. Set aside.
- Combine pork, ¼ cup scallions, ¼ teaspoon salt, and ¼ teaspoon pepper in a medium bowl; form into 8 patties. Spray a large cast-iron skillet with cooking spray, and heat over high. Add patties; cook until slightly charred, 2 to 3 minutes. Flip and cook until pork is cooked through, about 1 minute. Transfer to a plate.
- Add pineapple slices to skillet, and cook on 1 side until lightly charred, 1 to 2 minutes. Top patties with pineapple slices.
- Combine cabbage, remaining 2 tablespoons pineapple juice, remaining 1 tablespoon vinegar, remaining ¼ cup scallions, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in a bowl. To assemble sliders, brush bottoms of rolls with ketchup mixture; add a pork patty with a pineapple slice to the bottom of each bun. Top with cabbage mixture and tops of rolls.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.