Island Teriyaki Tiki Chicken Bites Recipes

ISLAND TERIYAKI TIKI CHICKEN BITES

Steps:

• 1. Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently.
• 2. Reduce heat to medium-low; stir in Asian sweet chili sauce, Island Teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
• 3. Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
• 4. Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.
• 5. Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.
• 6. Spray shaped rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve with sweet and sour sauce for dipping.

ISLAND TERIYAKI

Steps:

• Combine first 6 ingredients. Cut meat across grain into strips 1 inch wide. Add meat to soy marinade, stirring to coat; let stand 15 minutes at room temperature. Lace strips accordian-style on skewers.
• Broil 5 inches from heat 5-7 minutes or until cooked rare to medium-rare, turning frequently and basting with soy marinade. Alternatively, you can grill these. Serve hot as an appetizer.