Island Pork Sliders

YIELD: 12 servings

1 (20 oz.) can pineapple tidbits, drained, juice reserved
¾ cup mayonnaise with olive oil
2 garlic cloves, finely chopped
¾ cup frozen mango chunks, partially thawed
2 tsp. roasted ground ginger
coarse sea salt, as needed
ground black pepper, as needed
¾ cup jicama, julienned
2/3 cup cilantro, coarsely chopped, divided
2 lbs. lean ground pork
1 tsp. ground cumin
½ tsp. red pepper flakes
½ cup teriyaki sauce
12 Hawaiian sweet rolls

1.    Preheat grill to medium-high. Drain pineapple, reserve 3 Tbsps. juice. Combine mayonnaise, 1/3 cup pineapple tidbits, 1 clove garlic, ½ cup mango chunks and 1 tsp. ground ginger in food processor. Cover; blend until smooth. Season with salt and pepper, to taste.
2.    Finely chop remaining pineapple and mango, roasted ground cumin, red pepper flakes, ¼ cup teriyaki sauce, 1 ½ tsps. coarse sea salt, remaining garlic, remaining ginger and remaining cilantro until just mixed. Divide mixture into 12 equal portions and shape into patties about 3 ½ inches wide. Cover; refrigerate until ready to grill.
3.    Brush grill rack with vegetable oil. Place patties on rack, cover; cook 3 to 5 minutes on each side, turning once until pork is fully cooked (145°F). During the last few minute of cooking, baste patties equally with remaining teriyaki sauce and place buns, cut side down on outer edges of rack to toast lightly.
4.    Assemble sliders: spread cut sides of buns with equal portions of ginger-pineapple-mango mayonnaise. One each bottom bun, place a patty and equal portions of pineapple-jicama salsa. Add bun tops and serve.

Photo and recipe: Dole