Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

Marinate chicken. Combine chicken with soy sauce, vinegar, bay leaves, and garlic in a large bowl. Let sit at room temperature for 1 hour.

Heat 1 tablespoon oil in a large saute pan over medium-high heat. Remove chicken from marinade and sear in the pan until browned. Add marinade, black peppercorns, and sugar and bring to a boil. Reduce heat to low and continue to simmer for 10 minutes or until chicken is cooked and braising liquid is slightly thickened.

While chicken is cooking, prepare toppings. Heat 1 tablespoon oil in a large saute pan over medium heat. Lay pineapple slices in one even layer and cook until charred, about 3-4 minutes. Flip and cook until charred on the other side, another 2-3 minutes.

Remove pineapple and in the same pan, heat the remaining tablespoon oil. Add sliced jalapenos and cook until charred, about 3-4 minutes. Remove from heat.

Remove chicken from braising liquid. Add 1 tablespoon butter to the braising liquid, whisking until fully melted. Keep sauce warm. Shred chicken and spoon a few tablespoons of the sauce on top, tossing to coat.

Slice dinner rolls in vertically. Place the bottom half with the cut side facing up on the prepared baking sheet. Place the top half on the same sheet pan. Melt 1 tablespoon butter in the microwave and brush on the top of the slider buns. Sprinkle sesame seeds on top and toast buns for 3-4 minutes or until golden brown.

Assemble the sliders. Spread kewpie mayonnaise on the bottom buns and top with shredded adobo chicken. Spoon some of the sauce on top and pile on the charred pineapple, jalapeno, and pickled onions. Place the remaining buns on top and serve with extra sauce on the side.