"To start the relish, heat a large pan over medium heat and melt the coconut oil. Add the onion, jalapeño, lime zest, and sea salt. Cook until the onion is just about translucent, about 10 minutes. Add the pineapple and mix everything together. Because pineapple contains a fair amount of natural sugar, it's important that the pan temperature stays around medium; any hotter and the sugars will burn before the pineapple has enough time to soften. Gently stir frequently."
"While the sauce simmers, combine the ingredients for the sliders by hand in a large bowl. When the ingredients are evenly distributed in the ground pork, shape into 6 patties. Heat the grill to medium-high, or about 400 degrees, and place the sliders on the grate. Grill undisturbed for 5 to 6 minutes, then turn and grill the other side for 4 to 6 minutes. When the sliders are no longer pink and have an internal temperature of 16"
Buttery Hawaiian sliders feature seasoned ground pork patties topped with melted mozzarella and a sweet-tangy pineapple relish, served on soft Hawaiian buns and finished with a rich butter sauce. The pineapple relish is slowly sautéed in coconut oil with red onion, jalapeño, lime zest, and sea salt until caramelized and slightly softened, then folded with cilantro. Slider patties are mixed with garlic, cilantro, red onion, cumin, and kosher salt, shaped into six patties, and grilled at medium-high heat until cooked through. Assembly involves layering patties and relish on buns and bathing them in warm butter sauce for serving.
Read at Alternative Medicine Magazine
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