Pineapple Chicken Poppers
These were quite amazing and fun to make. A great twist on the breaded and baked variety of chicken nuggets. They were healthy and the pineapple brought a nice sweetness. They're even better paired with Coconut and Lime Cauliflower "Fried Rice".
Servings: 4
Prep Time: 10 m
Cook Time: 28 m
Ingredients
- 1 1/2 cups sweet potato
- 1 lb ground chicken
- 1/2 red onion, diced
- 1/2 cup pineapple, diced
- 2 tbsp cilantro, chopped
- 2 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- 2 tbsp coconut flour
- 2 tbsp avocado oil
- 2 tsp coconut aminos
- 2 tsp lime juice
For the teriyaki sauce
- 1/4 cup coconut aminos
- 2 tbsp pineapple juice
- 1 tsp arrowroot starch
- 1/4 tsp sea salt
Directions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Using a food processor, process the sweet potato until finely riced. Alternatively, you can also use a grater to shred it.
- Combine the riced sweet potato with the dry ingredients and mix well until well combined.
- Mix in the avocado oil, lime juice and coconut aminos.
- Form the chicken in small, slightly flattened poppers or nuggets and place onto the baking sheet.
- Bake in the preheated oven for 25-28 minutes, flipping halfway through, or until the internal temperature reads 165 F on a meat thermometer. Remove from the oven and set aside to cool slightly.
- Using a small saucepan, whisk together all of the teriyaki sauce ingredients and set to low heat. Heat until the sauce thickens and season further to taste.
- Serve the poppers with teriyaki sauce and enjoy!