Taste of Dole Island Pork Sliders

Taste of Dole Island Pork Sliders This is the 2012 California Cook-Off Grand Prize Winning Recipe. Delicious little appetizers perfect as a snack or before a meal. Appetizer Taste of Dole Island Pork Sliders Taste of Dole Island Pork Sliders thumbnail Preparation Time: 35 minutes Total time: 1 hours 12 Servings Ingredients: 1 can (20 oz) DOLE® Pineapple Tidbits, drained, juice reserved, 3/4 cup mayonnaise with olive oil, 2 garlic clove(s), finely chopped, 3/4 cup frozen DOLE Mango Chunks, partially thawed, 2 teaspoons roasted ground ginger, as needed coarse sea salt, as needed ground black pepper, 3/4 cup jicama, julienned, 2/3 cup fresh cilantro, coarsely chopped, divided, 2 pounds lean ground pork, 1 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, 1/2 cup Island teriyaki sauce, 12 Hawaiian sweet rolls, Instructions: Step 1: Preheat gas grill with lid down to medium-high heat.  Drain pineapple tidbits; reserve 3 tablespoons juice. Step 2: Combine mayonnaise, 1/3 cup pineapple tidbits, 1 clove garlic, 1/2 cup mango chunks and 1 teaspoon ground ginger in blender or food processor.  Cover; blend until smooth.  Season with salt and pepper, to taste. Step 3: Chop finely remaining pineapple tidbits and mangoes; set aside.  Stir together 1 cup pineapple tidbits, jicama and 1/2 cup cilantro in medium bowl.  Season with salt and pepper, to taste. Step 4: Combine pork, reserved pineapple juice, 1/4 cup pineapple tidbits, remaining mango, roasted ground cumin, red pepper flakes, 1/4 cup teriyaki sauce, 1-1/2 teaspoons coarse sea salt, remaining garlic, remaining ginger and remaining cilantro until just mixed.  Divide mixture into 12 equal portions and shape into patties about 3-1/2-inches wide.  Cover; refrigerate until ready to grill. Step 5: Brush grill rack with vegetable oil.  Place patties on rack, cover; cook 3 to 5 minutes on each side turning once until  pork is fully cooked (145ºF).  During last few minutes of cooking baste patties equally with remaining teriyaki sauce and place buns, cut side down on outer edges of rack to toast lightly. Step 6: Assemble sliders; spread cut sides of buns with equal portions of the ginger pineapple mango mayonnaise.  On each bottom, place a patty and equal portions of pineapple jicama salsa.  Add bun tops and serve.
54551
Prep Time 35 minutes
Total Time 1 hours
Difficulty 2.0 Medium
Calories Per Servings 310 Calories
Servings 12
Nutrition facts Nutrition facts

About

This is the 2012 California Cook-Off Grand Prize Winning Recipe. Delicious little appetizers perfect as a snack or before a meal.

Ingredients 14

Ingredients

1 can (20 oz) DOLE® Pineapple Tidbits, drained, juice reserved
3/4 cup mayonnaise with olive oil
garlic clove(s), finely chopped
3/4 cup frozen DOLE Mango Chunks, partially thawed
2 teaspoons roasted ground ginger
 as needed coarse sea salt
 as needed ground black pepper
3/4 cup jicama, julienned
2/3 cup fresh cilantro, coarsely chopped, divided
2 pounds lean ground pork
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 cup Island teriyaki sauce
12  Hawaiian sweet rolls

Steps

STEP1
Ingredients

1 can (20 oz.) DOLE Pineapple Tidbits

Direction

Preheat gas grill with lid down to medium-high heat.  Drain pineapple tidbits; reserve 3 tablespoons juice.

STEP2
Ingredients

1/3 cup DOLE Pineapple Tidbits, divided
3/4 cup mayonnaise with olive oil
1 clove garlic
1/2 cup DOLE Frozen Mango Chunks, partially thawed
1 tsp ground ginger

Direction

Combine mayonnaise, 1/3 cup pineapple tidbits, 1 clove garlic, 1/2 cup mango chunks and 1 teaspoon ground ginger in blender or food processor.  Cover; blend until smooth.  Season with salt and pepper, to taste.

STEP3
Ingredients

remaining DOLE Pineapple Tidbits
1/4 cup DOLE Frozen Mango Chunks
3/4 cup jicama, julienned
1/2 cup cilantro
salt and pepper

Direction

Chop finely remaining pineapple tidbits and mangoes; set aside.  Stir together 1 cup pineapple tidbits, jicama and 1/2 cup cilantro in medium bowl.  Season with salt and pepper, to taste.

STEP4
Ingredients

2 lbs lean ground pork
reserved pineapple juice
1/4 cup DOLE Pineapple Tidbits
remaining DOLE Frozen Mango Chunks
1 tsp roasted ground cumin
1/4 cup teriyaki sauce
1-1/2 tsp coarse sea salt
remaining garlic
remaining ginger
remaining cilantro

Direction

Combine pork, reserved pineapple juice, 1/4 cup pineapple tidbits, remaining mango, roasted ground cumin, red pepper flakes, 1/4 cup teriyaki sauce, 1-1/2 teaspoons coarse sea salt, remaining garlic, remaining ginger and remaining cilantro until just mixed.  Divide mixture into 12 equal portions and shape into patties about 3-1/2-inches wide.  Cover; refrigerate until ready to grill.

STEP5
Ingredients

vegetable oil
remaining teriyaki sauce
12 Hawaiian Sweet Rolls

Direction

Brush grill rack with vegetable oil.  Place patties on rack, cover; cook 3 to 5 minutes on each side turning once until  pork is fully cooked (145ºF).  During last few minutes of cooking baste patties equally with remaining teriyaki sauce and place buns, cut side down on outer edges of rack to toast lightly.

STEP6
Ingredients

Hawaiian sweet rolls
ginger pineapple mango mayonnaise
pork patties
pineapple jicama salsa

Direction

Assemble sliders; spread cut sides of buns with equal portions of the ginger pineapple mango mayonnaise.  On each bottom, place a patty and equal portions of pineapple jicama salsa.  Add bun tops and serve.

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