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Discover the delightful fusion of flavors with Sticky Pineapple Chicken Puff Pockets. This recipe marries the savory goodness of tender chicken and the sweetness of fresh pineapple, all encased in flaky puff pastry. Perfect as an appetizer or a main dish, these pockets are not only easy to prepare but also provide a burst of tropical taste in every bite. As you embark on this culinary adventure, you will find that the combination of textures and flavors in this dish creates a memorable experience for both the cook and the lucky diners.

Sticky Pineapple Chicken Puff Pockets

Dive into flavor with Sticky Pineapple Chicken Puff Pockets! This delicious recipe combines juicy chicken thighs with fresh pineapple and a blend of savory soy sauce and honey, all wrapped in flaky puff pastry. Perfect for appetizers or main dishes, these pockets deliver a delightful tropical taste that will impress at any gathering. Follow our step-by-step guide to create this mouthwatering dish that's sure to be a hit with family and friends!
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Ingredients
  

For the Chicken Filling:

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup fresh pineapple, diced

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 red bell pepper, diced

1/4 cup green onions, chopped

Salt and pepper to taste

For the Puff Pastry:

1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed

1 egg, beaten (for egg wash)

Sesame seeds (optional, for garnish)

Instructions
 

Prepare the Chicken Filling:

    - In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).

      - Add the diced chicken thighs to the skillet. Season with salt and pepper, and cook until the chicken is browned and cooked through (approximately 6-8 minutes).

        - Stir in the soy sauce, honey, and diced pineapple. Cook for another 2-3 minutes until the sauce thickens slightly and the pineapple is warmed through.

          - Add the diced red bell pepper and green onions. Mix well and remove from heat. Let the filling cool slightly.

            Prepare the Puff Pockets:

              - Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

                - Roll out the thawed puff pastry sheets on a lightly floured surface and cut each sheet into 4 squares (8 squares total).

                  - Place about 2 tablespoons of the chicken filling in the center of each pastry square.

                    - Fold the squares over to form triangles and press the edges together tightly. Use a fork to crimp the edges for a decorative touch and to seal the filling inside.

                      - Brush the tops of the pockets with the beaten egg for a golden finish. Sprinkle with sesame seeds if desired.

                        Bake:

                          - Arrange the filled puff pockets on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until they are puffed and golden brown.

                            Serve:

                              - Carefully remove from the oven and let cool for a minute before serving. Enjoy these sticky pineapple chicken puff pockets while they are warm for the best flavor!

                                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings