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When it comes to creating dishes that leave a lasting impression, few recipes can rival the delightful fusion of flavors found in Sticky Pineapple Chicken Puff Pockets. This delectable dish combines tender chicken, sweet pineapple, and a medley of savory seasonings, all enveloped in a flaky, golden puff pastry. Whether you’re looking to impress guests at a gathering, serve a fun appetizer at a party, or whip up something special for a family dinner, these puff pockets fit the bill perfectly.

Sticky Pineapple Chicken Puff Pockets

Delight your taste buds with these Sticky Pineapple Chicken Puff Pockets! This flavorful dish features tender chicken and sweet pineapple wrapped in flaky puff pastry, making it perfect for any occasion. Ideal as an appetizer or a fun family dinner, these pockets are a hit with both adults and kids alike. With a perfect balance of savory and sweet flavors, they’re sure to impress your guests and elevate your mealtime experience. Get ready to create this irresistible treat!
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Ingredients
  

For the Chicken Filling:

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

1 cup fresh pineapple, peeled and diced

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon fresh ginger, finely grated

2 cloves garlic, minced

1 red bell pepper, diced

1/4 cup green onions, finely chopped

Salt and pepper, to taste

For the Puff Pastry:

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

1 egg, beaten (for egg wash)

Sesame seeds (optional, for garnish)

Instructions
 

Prepare the Chicken Filling:

    - In a large skillet, heat sesame oil over medium heat. Once hot, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

      - Incorporate the diced chicken thighs into the skillet. Season generously with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and has browned on the edges.

        - Pour in the soy sauce and honey, followed by the diced pineapple. Cook for an additional 2-3 minutes, stirring gently, until the sauce thickens slightly and the pineapple warms through.

          - Add the diced red bell pepper and chopped green onions to the mixture. Stir well to combine and remove the skillet from heat, allowing the filling to cool slightly.

            Prepare the Puff Pockets:

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

                - On a lightly floured surface, roll out the thawed puff pastry sheets. Cut each sheet into 4 equal squares, resulting in a total of 8 squares.

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

                    - Fold each square into a triangle shape, pressing the edges together tightly. For a decorative finish and to ensure sealing, use a fork to crimp the edges.

                      - Brush the tops of the triangles with the beaten egg to achieve a beautiful golden color as they bake. If desired, sprinkle sesame seeds over the top for extra crunch and visual appeal.

                        Bake:

                          - Carefully place 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:

                              - Once baked, remove the puff pockets from the oven and let them cool for about a minute on the baking sheet. Serve them warm to enjoy the delightful flavors and stickiness of the pineapple chicken filling!

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

                                  - Presentation Tips: For an elegant serving suggestion, arrange the puff pockets on a large platter. Garnish with extra chopped green onions and serve with a small bowl of soy sauce for dipping.