In a small bowl whisk together mayonnaise, ketchup, soy sauce, pineapple juice, apple cider vinegar, brown sugar, minced garlic, grated ginger and sriracha until smooth and homogenous. Taste and adjust sweet/salty/spice balance. Reserve 3/4 cup for the sliders; any extra can be served on the side.

Spicy Mayo Drizzle

Whisk together mayonnaise, sriracha, lime juice, garlic powder and salt until smooth. Transfer to a squeeze bottle or small bowl and refrigerate until ready to use.

Savory Pineapple BBQ Chicken Sliders

Prep chicken

Trim excess fat from chicken thighs and pat dry with paper towels. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and sear 4–5 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). Reduce heat if chicken is browning too quickly. Remove to a cutting board and let rest 5 minutes.

Shred & glaze

Using two forks, shred the cooked chicken into bite-size pieces. Return shredded chicken to the warm skillet over low heat, add 1/2 cup of the prepared Duke's Aloha BBQ sauce and the chopped pineapple. Stir to coat and heat 1–2 minutes until sauce is glossy and fragrant. Taste and add more sauce if desired (up to the reserved amount).

Assemble sliders

Split and lightly toast 8 mini slider buns. Place a small lettuce leaf or a tablespoon of shredded lettuce on the bottom bun, add about 2 tablespoons of the glazed chicken, a few slices of thin red onion, and a light drizzle (about 1/2 teaspoon) of spicy mayo. Top with the bun crown and if desired sprinkle toasted sesame seeds. Repeat for remaining sliders.

Crispy Furikake Fries

Prep fries

Place cut matchstick potatoes into a bowl of cold water and soak 10 minutes to remove excess starch. Drain and pat completely dry with a clean towel. Toss dried potatoes with 1 tablespoon vegetable oil and 1 tablespoon cornstarch until evenly coated.

Cook fries

Option A - Frying: Heat 1–2 inches oil in a heavy skillet or pot to 350°F (175°C). Fry fries in batches 3–4 minutes until golden and crisp. Drain on paper towels. Option B - Oven: Preheat oven to 450°F (230°C). Spread fries in a single layer on a parchment-lined sheet, roast 20–25 minutes, flipping once, until crisp and golden.

Season

While hot, toss the cooked fries with furikake seasoning, 1/2 tsp kosher salt, and sliced scallions. Serve immediately alongside sliders with extra Duke's Aloha BBQ sauce and spicy mayo for dipping.