Labor Day weekend has its own particular energy: the last big table of the summer, everyone at the same place at the same time, the grill going, the afternoon stretching out longer than it should. The food is what people remember. Not just that there was food, but what it was, what it tasted like, whether someone went and did something different this time.

These four Labor Day food ideas are the something different. Pork sliders with pineapple slaw. A grilled vegetable panini that earns its place next to anything coming off the grill. Chicken wings in habanero-pineapple sauce. Tuna kabobs with an Asian coleslaw that nobody saw coming. All of them come together in under an hour. All of them are the reason people ask for the recipe on the way out.

Pork Sliders with Pineapple Slaw

The hamburger has its place. This is not that place. Boneless pork roast or boneless pork leg, slow-cooked down until it shreds with two forks, topped with a slaw that has pineapple in it and jalapeño if you want the heat: this is the slider that makes everyone forget there was ever another option.

Ingredients

Boneless pork roast or boneless pork leg Water and barbecue sauce, for cooking Slider buns For the slaw: shredded cabbage, sliced pineapple, red pepper, red onion, light mayo, salt and black pepper Jalapeño slices, to serve

Directions

Place the pork in a Dutch oven with water and barbecue sauce. Cover and cook at medium-high until it comes to pressure (about 4 minutes). Reduce heat, and once pressure drops, cook for another 16 minutes.
While the pork cooks, combine shredded cabbage, sliced pineapple, red pepper, red onion, light mayo, and salt and pepper to taste in a large mixing bowl. Set aside.
Shred the cooked pork using two forks. Layer the buns with pork and slaw. Finish with jalapeño slices for heat.

Grilled Vegetable Panini

The grill does something to vegetables that nothing else does: it pulls out the sweetness, adds smoke, and turns something simple into something people eat before you can plate it. Peppers and zucchini are the base here, but this works with whatever is in season. Ready in under 30 minutes and holds its own next to anything coming off the grill.

Ingredients

Zucchini and bell peppers, sliced Tomato and onion, sliced Red wine vinegar Sesame oil, salt and pepper Bread slices (sturdy enough to grill) Cheese of your choice, plus pesto sauce

Directions

Combine tomato and onion slices with a splash of red wine vinegar and marinate for 5 minutes. Toss zucchini and peppers with sesame oil, salt, and pepper.
Heat a grill or griddle at medium-high for 3 minutes. Reduce to low and cook the peppers and zucchini 3 minutes per side until caramelized.
Mix cheese with a little pesto and spread on each bread slice. Layer tomato, onion, and grilled vegetables to form the sandwich.
Grill the assembled sandwich 2 minutes per side until golden and the cheese melts.

Chicken Wings in Habanero-Pineapple Sauce

Sweet from the pineapple. Heat from the habanero. Smoke from the liquid smoke and the paprika. These wings are the kind of thing people eat standing up at the table before anyone's even sat down, and then they ask about the sauce for the rest of the afternoon. Make extra. It keeps.

Ingredients

Chicken wings Garlic powder, onion powder, paprika Vegetable broth For the sauce: red pepper, habanero pepper, garlic cloves, onion, pineapple juice, diced pineapple, soy sauce, liquid smoke, brown sugar, cornstarch Pineapple chunks, to finish

Directions

Heat a large pan or paella pan over medium-high. Add the wings and season with garlic powder, onion powder, and paprika. Cook 3 minutes, stirring constantly.
Add vegetable broth, cover, and cook at medium-high until it comes to pressure (about 5 minutes). Reduce to low and cook 3 more minutes.
For the sauce: cook red pepper, habanero, garlic, and onion in a skillet at medium-high for 3 minutes. Add pineapple juice, diced pineapple, soy sauce, and liquid smoke. Cook 35 seconds more. Let cool slightly.
Transfer sauce ingredients to a blender with a little more pineapple juice and brown sugar. Blend 30 seconds.
Return sauce to the skillet, add cornstarch, and stir 2 minutes to thicken. Pour over wings, top with pineapple chunks, and simmer 2 minutes.
Transfer to an oven at 400F, uncovered, for 10 minutes. Serve immediately.

Sweet and Sour Tuna Kabobs with Asian Coleslaw

Ahi tuna marinated in chili sauce, threaded onto skewers with cherry tomatoes, bell pepper, pineapple, and onion, grilled until just right, and served over a slaw of red and white cabbage, carrot, and mandarin with a sesame-orange dressing. This is the dish that surprises everyone and then dominates the conversation for the rest of the afternoon.

Ingredients

Ahi tuna, cut into chunks Chili sauce and fresh parsley, for the marinade Cherry tomatoes, bell peppers, pineapple chunks, onion, for the skewers For the coleslaw: red and white cabbage, carrots, mandarin wedges For the dressing: orange juice, rice vinegar, sesame oil, sugar Sesame seeds, to finish

Directions

Season ahi tuna with chili sauce and parsley. Cover and marinate in the refrigerator for 15 minutes.
Whisk together orange juice, rice vinegar, sesame oil, and sugar for the dressing. Shred cabbage and carrots, toss with mandarin wedges and dressing. Refrigerate until ready to serve.
Thread tuna, cherry tomatoes, bell peppers, pineapple, and onion alternately onto skewers.
Heat a grill at medium-high and spray with cooking oil. Cook skewers 8 minutes, turning every 2 minutes (9-12 minutes for well done).
Serve over coleslaw and finish with a sprinkle of sesame seeds.

The Table Is Ready

Four Labor Day food ideas that cover every corner of the table: the slider for the people who need something in their hands the moment they arrive, the panini for whoever skips the meat, the wings for the afternoon when things slow down and everyone is still picking, and the tuna kabobs for the moment someone finally sits down and eats something that surprises them.

Labor Day is the last long table of the summer. Make it the one they're still talking about in October. And if you want more from the COCINA kitchen, Aarón Sánchez's recipe collection is where to go next.

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