If any proteins are cold, gently warm them: place pulled pork, turkey, ham, brisket and sliced sausage in a covered skillet over low heat with 2 tablespoons of barbecue sauce for 3–5 minutes, just until warm. Stir occasionally to avoid drying. For pulled pork, break up into bite-sized pieces.

Toast buns

Preheat oven to 180°C (350°F). Split the slider buns and place cut-side up on a baking sheet. Melt 2 tbs butter with 1 tsp brown sugar, brush lightly over cut sides of buns. Toast in oven for 5–7 minutes until lightly golden.

Assemble sliders

Place a small portion (about 25–30 g) of one chosen meat on each bottom bun. For a '1 Meat Hawaiian' option, choose only one meat per slider (e.g., pulled pork on all sliders). Top the meat with a half pineapple slice (cut each slice into halves) and a half slice of cheese. Drizzle roughly 1/2 tablespoon of barbecue sauce across the meat and pineapple on each slider (adjust to taste). Add a tiny smear of mustard if desired. Season lightly with a pinch of salt and pepper.

Finish and warm

Place assembled bottoms with toppings back in the oven at 180°C (350°F) for 3–4 minutes, just to melt the cheese and warm the pineapple. Remove and place tops on buns.

Serve

Cut the full tray into individual sliders if assembled on a shared pan. Serve immediately with the side and drink.

Side

Prepare fries/wedges according to package directions or bake homemade wedges. For homemade: preheat oven to 220°C (430°F). Toss 300 g potato wedges with 1 tbs olive oil, 0.5 tsp paprika and 0.25 tsp salt. Spread in a single layer on a baking sheet and bake 20–25 minutes, turning once, until golden and crisp. If using frozen, bake as instructed (typically 18–22 minutes) until heated through and crisp.

Keep warm until ready to serve with sliders.

Drink

Pour 250 ml apple juice (or chosen kid's drink) into a cup filled with 4 ice cubes if desired. Serve chilled alongside the slider and fries.