Name: Pineapple Jalapeño Chicken Poppers
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 900 g boneless, skinless mini chicken fillets; 1 small pineapple, cut into long spears, about 1-inch wide and 3 inches long; 3 jalapeños, thinly sliced lengthwise, seeds removed (you can leave some seeds for additional heat); 10 slices thin bacon, cut in half; 120 ml chilli sauce; 240 ml low fat Greek Yoghurt, or dairy free alternative; 2 tablespoons chilli sauce; ¼ teaspoon fine sea salt

Pineapple Jalapeño Chicken Poppers

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

What you'll need

For the poppers

900 g boneless, skinless mini chicken fillets
1 small pineapple, cut into long spears, about 1-inch wide and 3 inches long
3 jalapeños, thinly sliced lengthwise, seeds removed (you can leave some seeds for additional heat)
10 slices thin bacon, cut in half
120 ml chilli sauce

For the sauce

240 ml low fat Greek Yoghurt, or dairy free alternative
2 tablespoons chilli sauce
¼ teaspoon fine sea salt

Method:

Preheat the oven to 180°c. Top each chicken fillet with a spear of fresh pineapple and a thin slice of jalapeño. Wrap a bacon slice around each bundle and place on a lined baking tray.
Brush each piece of chicken with a small amount of chilli sauce. Bake for 30-35 minutes, or until the chicken is cooked all the way through. Cooking time will depend on the size of your chicken fillets.
Meanwhile, make the sauce. Mix the yoghurt, 2 tablespoons chilli sauce, and salt in a small bowl. Serve the chicken fillets hot from the oven with the dipping sauce.

Nutrition

N/A

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