Pork and Charred Pineapple Sliders

By mschweickert

Ingredients

• 1 /4 cup unsalted ketchup
• 2 teaspoons brown sugar
• 3 tablespoons pineapple juice, divided
• 2 tablespoons apple cider vinegar, divided
• 8 ounces ground pork
• 1 /2 cup sliced scallions, divided
• 1 /2 teaspoon kosher salt, divided
• 1 /2 teaspoon black pepper, divided
• Cooking spray
• 8 (1/4-inch-thick) pineapple slices
• 1 cup shredded red cabbage
• 8 (1-oz.) whole-wheat rolls, split
• Nutritional Information
• Calories 407
• Fat 15g
• Satfat 5g
• Unsatfat 8g
• Protein 16g
• Carbohydrate 56g
• Fiber 7g
• Sugars 24g
• Added sugars 3g
• Sodium 575mg
• Calcium 10% DV
• Potassium 11% DV
• How to Make It
• Step 1
• Stir together ketchup, brown sugar, 1 tablespoon pineapple juice, and 1 tablespoon vinegar in a small bowl. Set aside.
• Step 2
• Step 3
• Add pineapple slices to skillet, and cook on 1 side until lightly charred, 1 to 2 minutes. Top patties with pineapple slices.
• Step 4

Details

Adapted from cookinglight.com

Preparation

Step 1

Step 1

Stir together ketchup, brown sugar, 1 tablespoon pineapple juice, and 1 tablespoon vinegar in a small bowl. Set aside.

Step 2

Combine pork, 1/4 cup scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; form into 8 patties. Spray a large cast-iron skillet with cooking spray, and heat over high. Add patties, and cook until slightly charred, 2 to 3 minutes. Flip and cook until pork is cooked through, about 1 minute. Transfer to a plate.

Step 3

Add pineapple slices to skillet, and cook on 1 side until lightly charred, 1 to 2 minutes. Top patties with pineapple slices.

Step 4

Combine cabbage, remaining 2 tablespoons pineapple juice, remaining 1 tablespoon vinegar, remaining 1/4 cup scallions, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. To assemble sliders, brush bottoms of rolls with ketchup mixture; add a pork patty with a pineapple slice to the bottom of each bun. Top with cabbage mixture and tops of rolls.