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Hawaiian Pork Sliders are juicy, packed full of flavor, and can be made in less than 45 minutes! The pork patties are cooked on the stove or on the grill, brushed with a sweet pineapple BBQ glaze, and served on toasted Hawaiian rolls. They’re great for busy weeknights or for serving a crowd on game day!
Try this next: For more slider ideas, try these BBQ Chicken Sliders or Hawaiian Chicken Sliders. You can also browse all of our slider recipes for more easy options.
5 Things That Make or Break This Recipe
- Make the patties a bit larger than the buns: The patties shrink while cooking, so if you want them to fit well, you’ll need to overshoot slightly when they are formed.
- Don’t overmix the meat: Gently combine the ingredients until just mixed. Overworking ground pork makes the patties dense and tough instead of juicy.
- Chill the patties in the fridge for 15 minutes: This will help them keep their shape during cooking.
- Brush the patties with BBQ sauce while grilling: Skip this step if you are pan-searing to avoid too much smoke.
- Use fresh ginger: It adds authentic Hawaiian depth you won’t get from ground spices.
RECIPE WALK-THROUGH
How To Make Hawaiian Pork Sliders
See the recipe card below for full, detailed instructions
Once your ingredients are ready, these sliders are quick to make. Mix and shape the patties, whisk the pineapple BBQ sauce, toast the rolls, and cook the patties however you like.
Step 1: Mix and Shape the Patties
Combine ground pork, yellow onion, green onion, fresh ginger, minced garlic, kosher salt, black pepper, 1 ounce of pineapple juice, and 2 tablespoons of BBQ sauce in a bowl. Gently mix until just combined.
Divide the mixture into 12 equal parts and shape each into a patty that’s a little wider than the slider buns. Chill the mixture for 15 minutes.
- Note: Chilling the mixture helps keep the patties from falling apart during cooking.
Step 2: Make the Pineapple BBQ Sauce
Whisk the remaining pineapple juice with the rest of the BBQ sauce. Set aside. If you want to add some heat, add some sriracha or red pepper flakes to the mix.
- Do this step while the meat is chilling to save some time.
Step 3: Toast the Hawaiian Rolls
Slice the rolls in half lengthwise, keeping them together as a sheet. Put them cut-side up on a baking sheet, and then toast in a 300°F oven for 5-10 minutes. They should be lightly golden brown. Put the tops back on and then separate into individual sliders.
- Don’t skip the toasting! Toasted rolls hold up better to the juicy patties and sauce without getting soggy.
Step 4: Cook the Patties (Pan-Seared or Grilled)
Pan-Seared: Heat a cast-iron or heavy skillet over medium-high heat, drizzled with neutral oil. Sear the patties for about 3 minutes per side, until they reach an internal temperature of 160°F.
Grilled: Preheat the grill to medium-high. Cook the patties for 3-5 minutes on each side. For extra flavor, brush with BBQ sauce during the last 2 minutes to caramelize the sauce.
Step 5: Assemble and Serve
Put the cooked patties on the toasted Hawaiian rolls, slather on more BBQ sauce, and sprinkle with green onions. Serve hot.
- Pro Tip: For more flavor, add slaw or grilled pineapple on top.
Toppings and Serving Suggestions
Hawaiian Pork Sliders are also delicious topped with Creamy Coleslaw and slices of Grilled Pineapple. Add extra green onions for garnish, and pickled jalapeños for heat if you like.
Side Dishes That Pair Well
- Hawaiian Macaroni Salad (classic Hawaiian plate lunch pairing)
- Street Corn Salad or Grilled Corn
- Southern Potato Salad or Bacon Ranch Potato Salad
- Slow Cooker Baked Beans or Cowboy Beans
- Mac and Cheese
Sauce Options
Use extra pineapple BBQ sauce from the recipe, or make a batch of my Homemade BBQ sauce, Root Beer BBQ sauce, or Carolina Gold BBQ sauce!
Do you like it spicy? Sriracha mayo is a perfect spicy kick.
Variations and Substitutions
If you have slow-cooker pulled pork on hand, pile it onto Hawaiian rolls with the same pineapple BBQ sauce for a more traditional take. For more pulled pork recipes, try these:
Protein Swap
- Ground turkey or chicken can work, but will be leaner and slightly drier; consider adding a tablespoon of olive oil to the mixture.
- Use ground beef for a more classic burger-style slider.
Adjusting the Heat
- Add a pinch of red pepper flakes or cayenne to the patty mixture for subtle heat
- Mix sriracha into the pineapple BBQ sauce for a spicy glaze
- Top with pickled jalapeños
Bun Alternatives
- Use brioche slider buns for a richer option
- Pretzel buns give you a heartier texture
Storage Tips
Storage, Freezing, Make Ahead
- Fridge: Keep cooked patties or assembled sliders in an airtight container for up to 3 days.
- Freezer: Store cooked patties for up to 3 months. Thaw them overnight before reheating.
- Reheat: Warm patties in the microwave at 50% power for 3-4 minutes, or use a toaster oven to reheat sliders.
- Make-Ahead: You can shape the patties and make the sauce up to a day ahead. Toast the rolls right before serving.
Frequently Asked Questions
Can I use ground turkey or chicken instead of pork?
Yes, but these meats are leaner and can turn out drier. Add a tablespoon of olive oil to the mix to keep them moist
Can I use a different type of roll?
Hawaiian rolls are ideal because their sweetness complements the savory patties. Brioche or pretzel buns also work well.
How many sliders per person?
Serve 2-3 sliders per person as an appetizer, or 3-4 as a main course.
How do I know when the patties are done?
Ground pork is cooked through at 160°F. The patties should feel firm, and the juices should run clear.
More Easy Slider Recipes
- BBQ Chicken Sliders
- Hawaiian Chicken Sliders
- Slow Cooker BBQ Pulled Pork Sliders with Pineapple Slaw
- Grilled Hamburger Sliders
- Meatball Sliders
Hawaiian Pork Sliders
Ingredients
For the patties:
- 2 pounds ground pork
- 1/2 cup yellow onion grated
- 3 tablespoons green onion sliced thin (about one small bunch)
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 ounce pineapple juice from a 3 oz portion, divided
- 2 tablespoons BBQ sauce from ¾ cup, divided
For the pineapple BBQ sauce:
- 2 ounces pineapple juice remaining
- Approximately ½ cup plus 2 tablespoons BBQ sauce remaining
For assembly:
- 1 package Hawaiian slider rolls 12 count
- Neutral oil for pan-searing if using stovetop method
- Sliced green onions for garnish
Instructions
- Make the patties. In a medium mixing bowl, combine ground pork, grated onion, green onion, ginger, garlic, salt, pepper, 1 ounce pineapple juice, and 2 tablespoons BBQ sauce. Gently mix until just combined. Divide into 12 portions (about 3 ounces each) and shape into round patties slightly larger than the slider buns. Refrigerate for at least 15 minutes.
- Make the pineapple BBQ sauce. In a small bowl, whisk together the remaining 2 ounces pineapple juice and remaining BBQ sauce. Set aside.
- Toast the rolls. Preheat oven to 300°F. Slice the slider rolls lengthwise, keeping the sheet intact. Place cut-side up on a 9×13 baking sheet and toast for 5-10 minutes until warmed through and lightly golden. Remove, place tops back on bottoms, and separate into individual rolls.
- Cook the patties (pan-seared method). Heat a 12-inch heavy skillet (cast iron works great) over medium-high heat. Add a drizzle of neutral oil, then add 6 patties. Cook undisturbed for 3 minutes, flip, and cook another 2-3 minutes until cooked through (internal temp of 160°F). Repeat with remaining patties.
- Cook the patties (grilled method). Preheat grill to medium-high heat. Place patties on the hot grill and cook for 3-5 minutes. Flip and cook another 3-4 minutes until internal temperature reaches 160°F. Optional: Brush with pineapple BBQ sauce during the last 2 minutes for a caramelized glaze.
- Assemble the sliders. Place each cooked patty on a toasted Hawaiian roll. Top with pineapple BBQ sauce and garnish with sliced green onions. Serve immediately.
Notes
- Don’t overmix the meat. Gently combine ingredients until just mixed. Overworking makes patties dense and tough.
- Shape patties larger than the buns. They shrink while cooking, so start slightly wider than your rolls for the best fit.
- Chill before cooking. Even 15 minutes in the fridge helps patties hold their shape and cook evenly.
- Save BBQ brushing for the grill. Brushing sauce on patties while pan-searing causes smoking. For stovetop cooking, add sauce after or serve on the side.
- Internal temperature. Ground pork should reach 160°F for food safety. Use an instant-read thermometer if unsure.
- Top with slaw for the full experience. Coleslaw adds crunch and tang that pairs perfectly with the sweet glaze.
- Grilled pineapple option. After cooking patties, grill pineapple rings or slices until caramelized. Serve alongside or on top of sliders.
- Protein swap. Ground turkey or chicken works but will be slightly drier. Add a tablespoon of olive oil to the mixture for moisture.
- Storage. Refrigerate cooked patties in an airtight container for up to 3 days. Assembled sliders can also be refrigerated but rolls may soften.
- Freezing. Cooked patties freeze well for 2-3 months. Wrap tightly and thaw overnight before reheating.
- Reheating. Microwave patties at 50% power for 3-4 minutes. For assembled sliders, use a toaster oven at 225°F for 5-10 minutes.
- Make-ahead for parties. Form patties up to 24 hours ahead and refrigerate. Make the sauce ahead too. Toast rolls just before serving.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
