COOK IT.
In a large bowl, combine chicken thighs, 3/4 bottle (9 oz.) of teriyaki sauce, ginger, and avocado oil. Mix well, cover, and refrigerate overnight.
Slice pineapple into 1/2-inch thick wheels.
Preheat the smoker side of the Charleston Combo Grill to 450°F.
Place the chicken thighs on the right side of the grill and pineapple on the left. Grill chicken 3–4 minutes per side until lightly charred (not fully cooked). Remove both from the grill.
Transfer chicken to an aluminum pan. Add pineapple juice and butter. Cover tightly with foil (double wrap).
Reduce grill temperature to 350°F and place the pan on the top rack. Cook for 1 hour.
Cool grilled pineapple, remove core, and slice the juicy outer portions.
In a bowl, mix coconut milk, mayo, sweet chili sauce, and sesame oil. Add coleslaw mix, cilantro, and green onion. Toss to combine.
Remove chicken from grill, shred using meat shredders, and mix in remaining 1/4 bottle of teriyaki sauce (3 oz.)
Toast slider rolls on the griddle. Build sliders with pulled chicken, grilled pineapple, and coconut coleslaw. Serve and enjoy.