Jamaican Jerk Pork Sliders with Grilled Pineapple and Tangy Slaw
  • 2 1/2cups shredded cabbage
  • 1Tbsp low-fat mayonnaise
  • 1Tbsp Greek yogurt
  • 1Tbsp apple cider vinegar
  • 1Tbsp fresh lime juice
  • 1/2tsp celery seeds
  • 1tsp maple syrup
  • Salt and pepperto taste
  • 1lb lean ground pork
  • 1 organic egg
  • 2Tbsp jerk seasoning spice mix
  • Fresh pineapplepeeled and sliced into 1/2-inch rings
  • 4in flax bunscuthalf (or 8 slider buns of your choice)
  1. For tangy slaw, into medium-sized mixing bowl, add finely shredded cabbage and set aside.
  2. In smaller bowl, whisk together mayonnaise, yogurt, vinegar, lime juice, celery seeds, and maple syrup. Add to shredded cabbage and mix together. Season with salt and pepper to taste. Place in fridge to marinate while burger is cooking.
  3. For sliders, combine ground pork, egg, and jerk seasoning and mix together. Form 8 patties approximately 1/2-inch thick. Place in fridge or freezer for 15 to 30 minutes (optional).
  4. Over medium-high heat on barbecue grill, place pork patties and pineapple rings. Grill for 3 to 4 minutes on each side, or until internal temperature of pork is 160 F.
  5. Cut pineapple rings to a size that fits sliders. (Don’t forget to cut out the fibrous middle core.)
  6. To build sliders, start with your choice of mini bun. Add a pork patty and sliced grilled pineapple, and top with marinated slaw. Feel free to add sauces or condiments such as honey mustard for additional flavor.
Recipe Notes

Per serving: 224 calories; 19 g protein; 5 g total fat (1 g sat. fat); 27 g total carbohydrates (3 g sugars, 4 g fiber); 124 mg sodium