Ingredients:

1/2 cup pineapple juice
2 Tbsp Psycho Soy Sauce
1/4 cup Heavenly Jalapeno Honey
3 tablespoons red wine vinegar
4 scallions, trimmed and minced
4 medium garlic cloves, finely chopped, about 2 tablespoons
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless fresh chicken thighs, about 6
2 tablespoons olive oil
1/2 ripe pineapple, peeled, cored and cut into 1/2-inch rings
1 medium red onion, trimmed and cut into 1/2-inch rings
12 slider buns
1/3 cup mayonnaise
1 medium ripe avocado (optional)

Combine pineapple juice, Psycho Soy Sauce, Heavenly Jalapeno Honey, vinegar, scallions, garlic and pepper in a medium bowl. Whisk until completely incorporated, add chicken, turn to coat in the marinade, cover, and refrigerate 3 to 4 hours.

Brush a grill pan with 2 tablespoons of the Olive Oil. Then heat over medium heat. Brush the pineapple and onions with additional Olive Oil. Then grill until golden and grill marks are visible, about 5 minutes on each side. Quarter the pineapple pieces when done. Then set onions and pineapple aside on a plate.

Meanwhile, cook the chicken until the juices run clear when pierced, about 4 minutes per side. Transfer to a cutting board, and tent with aluminum foil to keep warm and rest.

Meanwhile, split each slider roll. Then lightly brush the insides with oil before toasting on the grill surface (brushed-side down) for 1 minute. Slice the avocado into 6 slices on each half, cut crosswise (across the shortest length).

To serve, spread each roll with a thin layer of mayonnaise. Slice each thigh in half. Top each bun with a piece of chicken and, as desired, pineapple, onion and avocado, and serve.