Pulled Beer-Can Chicken Sliders with Coconut-Pineapple Peri-Peri Slaw
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- 3 cups shredded (about half the roasted chicken) leftover Beer Can Chicken with Coconut Pineapple Peri Peri Sauce
- 1/2 cup shredded carrot
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tbsp honey
- Optional: pickled jalapeño slices
- 12 slider buns (or 6 regular hamburger buns, halved)
- 1 cup prepared Coconut Pineapple Peri-Peri Sauce (from original recipe)
- 1 cup crisp shredded cabbage (green or mix)
- Salt and pepper to taste
Directions
- Shred 3 cups of the cooked chicken.
- Toss the shredded meat with 1/3 cup of the Coconut Pineapple Peri-Peri Sauce to moisten and flavor. Reheat, stirring, until the chicken reaches 165°F in several places; check the center of the thickest portions with a food thermometer.
- Make a quick slaw by whisking together the mayonnaise, lime juice, honey, salt and pepper and tossing with the cabbage and carrot.
- Pile the sauced pulled chicken onto toasted slider buns, top with a generous spoonful of the tropical peri‑peri slaw and optional pickled jalapeño for contrast.
- Serve warm so the sauce softens the bun slightly and flavors meld.