Preheat oven to 450 degrees and line a baking sheet with aluminum foil (nonstick if you have it). Set aside.
To a large mixing bowl, add all meatball ingredients and use your hands to mix until thoroughly combined.
Use a 1" cookie scoop and roll the meat mixture into balls. Alternatively, you can just shape them into golfball sized balls.
Place on prepared baking sheet and bake for 13-15 minutes.
In a mixing bowl, add the brown sugar, pineapple juice, vinegar, soy sauce and cornstarch, and whisk to combine.
Heat a little olive oil in a large skillet over MED heat. Add ginger and garlic and saute for 1 minute. Pour in sauce and simmer.
Reduce heat to MED-LOW and add the partially baked meatballs to the sauce. Simmer for 5 minutes and roll the meatballs around in the simmering sauce every so often.
JICAMA AND SUGAR SNAP PEA SLAW:
To a large bowl, whisk together the mayo, pineapple juice, lime juice, and vinegar until combined. Add in chopped slaw ingredients and toss together. Refrigerate until ready to use.
SWEET CHILI PINEAPPLE MAYO:
Add all ingredients to a small bowl and whisk together to combine. Set aside.
TO MAKE THE SLIDERS:
Slice rolls in half lengthwise, spread sweet chili pineapple mayo on the bottom half, lay the sliced pineapple on top of the mayo.
Top pineapple with several meatballs that are coated in the Polynesian sauce, and sprinkle pepper jack cheese over the top.
Spread a new piece of foil on the baking sheet and place slider bun bottoms on the baking sheet. Broil for several minutes, until cheese is bubbly and golden brown.
Top the sliders with a bit of the slaw, spread more mayo on the top half of the bun and add it to the top to finish your slider