Pirate Chicken Sliders

8 boneless chicken thighs (skin optional)

8 Hawaiian dinner rolls (or another soft slider-sized roll)

1 can (14 ounces) coconut milk

2 tablespoons soy sauce

1-2 yellow plantains (ripe but not mushy)

Ground allspice

Vegetable oil

Pirate Sauce

2 mangos, peeled and halved

2 pineapple spears (about one-fourth of a fresh pineapple)

1 small yellow onion, quartered

½ cup diced red pepper

1 habanero pepper, seeded and deveined

4 cloves garlic, roughly chopped

1 lime, juiced

½ cup malt vinegar

½ cup sugar

½ cup yellow mustard

Use a meat mallet just to pound the chicken thighs to a fairly uniform thickness but don't make them less than ¼ inch thick.

Combine coconut milk and soy sauce in a plastic container or resealable bag. Add chicken thighs and let them marinate for about 30 minutes.

Meanwhile make the sauce:

Sear the mangos and pineapple on a grill for about 2 minutes on each side. Transfer charred fruit to a food processor or blender along with the onion, red pepper, habanero and garlic. Process until smooth then pour into a saucepan. Add lime juice, malt vinegar, sugar, and mustard. Bring to a simmer over low heat and let it thicken to your desired consistency.

Slice the plantain on bias to make 8 ¼-inch thick slices about 2 inches long. Remove peel from the slices and brush the slices with oil, season with salt and pepper and a pinch of allspice. Grill slices over medium-high heat for 4 to 5 minutes on each side or until the slices brown. Remove and set aside.

Remove the chicken from the marinade, wipe off any excess. Season with salt and pepper and grill on medium high heat for 3 to 4 minutes on each side.

Place 1 chicken thigh on a bun, top with Pirate Sauce and a plantain slice.

Serves eight.

Michael Pennisi, 2012 Cook of the Week Challenge winner