Sticky Pineapple & Sesame Pulled Chicken Sliders

Heat the oven or air fryer to 180°C.

Finely dice the onion, mince the garlic and crush the pineapple chunks with a fork. Add them to a medium saucepan along with the pineapple juice, teriyaki sauce, sesame oil, lemon juice, soy sauce, brown sugar and water. Mix to combine then set it over a medium heat. Simmer for around 30 mins until thick and sticky like a glaze.

Meanwhile, lay the chicken breasts on a sheet of kitchen foil and season with the cayenne pepper. Wrap the chicken in the foil and cook in the oven for 23 mins, or the airfryer for 20 mins, or until cooked through.

While the sauce is simmering and the chicken is cooking, halve the brioche buns, finely chop the parsley, crush the garlic and grate the Cheddar. Set aside.

Remove the cooked chicken from the oven and shred it using two forks. Stir the pulled chicken and sesame seeds through the pineapple glaze.

Add the margarine to a small bowl and melt it in the microwave for 10 seconds then stir through the garlic and parsley.

In a large baking dish, layer the brioche bun bottoms then top with the pulled chicken and grated Cheddar and mozzarella. Add the brioche bun tops then brush over the garlic parsley butter. Sprinkle over the remaining sesame seeds.

Cover the dish with foil and bake in the oven for 5-10 mins, then remove the foil and continue to bake for a few more minutes until the tops of the buns are lightly toasted and the cheese has melted inside.