We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

35 min

total time icon

Total Time

1 hr

calories icon

Calories per serving

310

servings icon

Servings

12

Ingredients (14)
  • 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
Directions
  1. Preheat gas grill with lid down to medium-high heat.  Drain pineapple tidbits; reserve 3 tablespoons juice.
  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.
  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.
  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.
  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.
  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.