Add the onions, salt, sugar, vinegar, water, and red pepper flake to a small saucepan and place on the stove over high heat.

Once the mixture comes to a boil turn off the heat and let it cool. Transfer to a an air tight container and store in the refrigerator for up to a month.

Add the ketchup, garlic, soy sauce, canned pineapple juice, hot honey, ginger, and vinegar to a small saucepan and place on the stove over low heat. Stir well to combine

Once the mixture starts to bubble turn off the heat and let it cool. Transfer to a an air tight container and store in the refrigerator for up to a month.

Preheat your oven to 425°F.

Put the red peppers, onion, and garlic on a parchment paper lined sheet pan. Drizzle with olive olive and season with salt and pepper to taste. Roast until the the vegetables just begin to char.

Allow the vegetable to cool to room temperature add them to a small mixing bowl if you are using an immersion blender or to the bowl of a small food processor witn an S" blade. Puree until a paste is formed.

Add the mayo and vinegar and continue to puree until the desired consistency is achieved. Transfer to a an air tight container and store in the refrigerator for up to a month.

Cut your Sweet Hawaiian buns in half and lightly toast each side under the broiler, in a skillet, or on the grill.

Place your skillet (or heat up your grill) so it is ripping hot. Sear the pineapple and bologna on each side until they just start to char.

Press the balls of meat into small patties and cook on each side on the grill or the in the skillet, just until a nice sear is achieved. As these are small the should not need to cook more once they are seared.

Build your slider in this order from the bottom up:

Bottom Bun

Red Pepper Mayo

Pickled Jalapeno

Beef Patty

Bologna strip

Pineapple

Pickled Red Onion

Teriyaki BBQ Sauce

Top Bun