Pork and charred pineapple sliders recipe

Ingredients

• ¼ cup unsalted ketchup
• 2 tsp brown sugar
• 3 Tbsp pineapple juice, divided
• 2 Tbsp apple cider vinegar, divided
• 8 oz ground pork
• ½ cup sliced scallions, divided
• ½ tsp kosher salt, divided
• ½ tsp black pepper, divided
• Cooking spray
• 8 (¼-in.-thick) pineapple slices
• 1 cup shredded red cabbage
• 8 (1-oz.) whole-wheat rolls, split

1. Stir together ketchup, brown sugar, 1 tablespoon pineapple juice, and 1 tablespoon vinegar in a small bowl. Set aside.
2. Combine pork, ¼ cup scallions, ¼ teaspoon salt, and ¼ teaspoon pepper in a medium bowl; form into 8 patties. Spray a large cast-iron skillet with cooking spray, and heat over high. Add patties; cook until slightly charred, 2 to 3 minutes. Flip and cook until pork is cooked through, about 1 minute. Transfer to a plate.
3. Add pineapple slices to skillet, and cook on 1 side until lightly charred, 1 to 2 minutes. Top patties with pineapple slices.
4. Combine cabbage, remaining 2 tablespoons pineapple juice, remaining 1 tablespoon vinegar, remaining ¼ cup scallions, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in a bowl. To assemble sliders, brush bottoms of rolls with ketchup mixture; add a pork patty with a pineapple slice to the bottom of each bun. Top with cabbage mixture and tops of rolls.