Amy Flanigan


  • 12 3-inch rolls split in half
  • 3 cups shredded Monterey Jack cheese, divided
  • 2 1/2 cups chopped, cooked chicken
  • 8 ounce can pineapple chunks, drained, roughly chopped
  • 1/4 cup diced pickled jalapeños
  • 1/3 cup Arizona Gunslinger Smokin' Hot BBQ sauce
  • 1/4 cup mayonnaise
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper


  • Preheat oven to 350 degrees F.   Coat a 9x13 baking dish with nonstick cooking spray.   Lay bottom halves of the rolls in the dish.   Sprinkle half of the cheese on top.
  • In a medium bowl,  combine chicken,  pineapple,  pickled jalapeños,  Arizona Gunslinger BBQ sauce,  and mayonnaise.   Spoon an even amount of the mixture over the cheese; then sprinkle with the remaining cheese.   Place the roll tops on the cheese.
  • In a large measuring cup,  whisk together the butter,  honey,  Worcestershire sauce,  and black pepper;  pour over the sliders.
  • Cover with aluminum foil and bake for 20 minutes.   Uncover and bake for another 10 minutes until cheese is melted and sliders are warmed through.   Serve hot!