In a bowl, combine all Marinade ingredients and coat the chicken thighs. Let marinate for at least 30 minutes.
Heat Vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove chicken from skillet and set aside.
In the same skillet, add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Stir in Curry powder and Cayenne pepper and cook for 30 seconds, until fragrant. Add Tomato paste and cook for 1 minute.
Add Diced tomatoes and Chicken broth to the skillet. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Shred the cooked chicken and add it back to the sauce. Stir to combine.
While the chicken simmers, prepare the Pineapple Salsa: Combine all Pineapple Salsa ingredients in a bowl and mix well. Let sit for 10 minutes to allow flavors to meld.
Spoon the Creole curry chicken mixture onto Brioche slider buns. Top with Pineapple Salsa.
