Pineapple Chicken Bites Recipes

PINEAPPLE CHICKEN BITES RECIPE

Steps:

• Drain pineapple and reserve juice. Combine cream cheese and 2 T of pineapple juice in a small mixing bowl and beat until smooth. Add reserved pineapple, chicken, onions and pepper. Separate each biscuit into two pieces. Press each half into miniature greased muffin tins. Place to heaping tsp of chicken mixture. Bake at 375 F for 15 to 20 minutes until brown . mix remaining ingredients and 2 T pineapple in a small bowl as a dipping sauce.

STRAWBERRY PINEAPPLE CHICKEN BITES

Steps:

• Heat the olive oil in a skillet over medium-high heat, and cook the chicken chunks 5 minutes, until browned on all sides. Reduce heat to medium, and pour in the preserves and chili sauce. Cook, stirring occasionally, 10 minutes.
• Mix the pineapple chunks into the skillet. Season with salt and pepper. Continue cooking 2 minutes, until heated through. Serve with toothpicks.

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

PINEAPPLE PARADISE TERIYAKI CHICKEN BITES WITH CITRUS SRIRACHA MAYO

Steps:

• 1. In a large bowl combine, ground chicken, 2 tablespoons pineapple paradise teriyaki sauce, 1 tablespoon balsamic seasoned rice vinegar, panko bread crumbs, green scallions, 2 teaspoons toasted sesame oil, lemon grass, garlic, cumin, and 1/2 teaspoon roasted ground ginger. From into 36 patties, about 1/2 " thick and 1 3/4" in diameter. (think the size of a your butter cracker) Place on a parchment lined baking sheet. Refrigerate, covered until ready to cook.
• 2. Preheat a gas grill on medium high heat. Baste grill with vegetable oil. Cook patties until chicken is cooked through about three minutes each side. During the last few minutes of cooking, baste the patties with 1/4 cup of the Pineapple Paradise Teriyaki Sauce.
• 3. Place 1/2 teaspoon of the Citrus Sriracha Mayo on each butter cracker, top with chicken patty, than about 2 teaspoon of the Black Sesame Snow Pea Slaw. Serve Pineapple Paradise Teriyaki Chicken bites with remaining Citrus Sriracha Mayo and Black Sesame Snow Pea Slaw. Enjoy! Serves: 36, prep time: 20 minutes, cooking time: 10 minutes
• 4. Citrus Sriracha Mayo: In a small bowl combine 3/4 cup mayonnaise with olive oil, 1 tablespoon fresh lemon zest, 1 tablespoon fresh lime juice, and 1 1/2 tablespoon Sriracha chile sauce and mix together. Cover and refrigerate until ready to serve.
• 5. Black Sesame Snow Pea Slaw: In a large bowl combine 2/3 cup julienne red bell pepper, 2/3 cup julienne snow peas (strings removed), 2/3 cup julienne jicama, 1/2 cup julienne carrots, 1/2 cup finely shredded Napa cabbage, 1/2 cup finely red cabbage, remaining balsamic seasoned rice vinegar, 1 tablespoon sugar, remaining 2 tablespoons of the Pineapple Paradise Teriyaki Sauce, 1 teaspoon sriracha chile sauce, remaining sesame oil, remaining roasted ground ginger, and 1 tablespoon toasted black sesame seeds; mix together. Cover and set aside until ready to serve.