Disclosure: I was compensated for this post by Jones Dairy Farm. All opinions remain my own. Thank you for supporting the brands that help make this blog possible.
I don’t care that the kids are going back to school tomorrow. That the pumpkin-flavored everything is multiplying like rabbits on store shelves and the beer coolers are full of Oktoberfest offerings. I’m going to hold on to summer if it kills me!
Grilling is just so entwined with summer that it’s hard to separate the two. It seemed fitting to take my stand with a grilled recipe, especially since I haven’t used the grill anywhere near as much as I wanted to this year. Not that we put it away or anything. That sucker is out year-round for our taste buds’ enjoyment. It’s more of a state of mind, and mine is firmly set in summer mode.
The barbecue sauce drizzled on the top of these little sliders is amazing! Sweet, a little reminiscent of an Asian sauce, but perfect for your burgers, fries, and these Grilled Ham and Pineapple Sliders. I haven’t tasted anything quite like it before, but it will be a staple in our house from now on.
Good night, kiddos. Here end the late nights spent playing with LEGOs and reading books under the covers by flashlight. No more crowding around bonfires into the wee hours on weeknights. The teachers have you in their grasp now. But me? I can still be free…as long as the weather cooperates.
- 1 cup ketchup
- ½ cup light brown sugar, lightly packed
- 1 Tablespoon + 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon sesame seed oil
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- Combine all ingredients in a medium saucepan.
- Heat over medium until it starts to bubble, stirring frequently to help the sugar dissolve.
- Let simmer for 5 minutes, then remove from heat.
- Store leftovers in an air-tight container in the refrigerator for up to 2 weeks.
- 1 12-ounce package mini sweet rolls/slider buns (12 buns)
- ½ fresh pineapple
- 3 7-ounce packages Jones Dairy Farm Ham Steaks
- ¼ cup Barbecue Sauce from recipe above
- Slice buns down the middle and set aside.
- Spray grates on your grill with nonstick spray and preheat to around 375 degrees Fahrenheit.
- While the grill heats, cut off the peel on the pineapple and slice it vertically from top to bottom into 4 chunks (you'll only need 2 of them). This will help keep the pineapple from falling apart on the grill.
- Place the pineapple and ham steaks on the grill and cover; turn periodically, cooking until heated through and slightly charred (maybe 10 minutes).
- Remove from the grill and slice the pineapple chunks into smaller discs. Cut the ham steaks into 4 sections each.
- Open a slider bun and place 1 ham section on the bottom. Place a pineapple disc on top. Slather barbecue sauce on the flat surface of the top of the bun, then place it on the top making a sandwich.
- Enjoy immediately.