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When it comes to appetizers that capture the essence of comfort food while still being a delightful twist on traditional flavors, Sticky Pineapple Chicken Puff Pockets stand out. This dish combines the savory richness of chicken with the bright sweetness of pineapple, encased in flaky puff pastry that crisps to perfection in the oven. It's a dish that not only pleases the palate but also appeals aesthetically, making it an impressive addition to any gathering or a cozy family meal.

Sticky Pineapple Chicken Puff Pockets

Discover the deliciousness of Sticky Pineapple Chicken Puff Pockets, where savory chicken meets sweet pineapple in a flaky puff pastry. This easy-to-make appetizer is perfect for any gathering or weeknight dinner. Each bite is a flavorful adventure, enhanced by a sticky glaze and a variety of seasonings. Impress your guests with this blend of comfort and creativity that delivers on both taste and presentation. Elevate your culinary game with this delightful treat!
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Ingredients
  

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup fresh pineapple, finely chopped (or canned, drained)

1/4 cup soy sauce

1/4 cup brown sugar

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon red pepper flakes (optional, for heat)

2 green onions, sliced

Salt and pepper to taste

For the Puff Pastry:

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

1 egg, beaten (for egg wash)

Sesame seeds for garnish (optional)

Fresh cilantro for garnish (optional)

Instructions
 

Prep the Chicken Filling: In a medium bowl, combine the cooked chicken, chopped pineapple, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Mix until well combined. Season with salt and pepper to taste. Set aside.

    Prepare Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheets to smooth out any folds. Cut each sheet into 4 squares (a total of 8 squares).

      Assemble Pockets: Place about 2 tablespoons of the chicken and pineapple filling in the center of each pastry square. Be careful not to overfill, as the filling can leak out when baking. Fold the pastry over to form a triangle, and press the edges together to seal. Use a fork to crimp and ensure a tight seal.

        Egg Wash & Garnish: Place the filled puff pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to create a golden crust during baking. Sprinkle sesame seeds on top if desired.

          Bake: Bake in the preheated oven for about 20-25 minutes, or until the puff pockets are golden and flaky. Keep an eye on them towards the end to prevent burning.

            Serve: Once baked, remove from the oven and let them cool slightly. Garnish with fresh cilantro and additional sliced green onions if desired. Serve warm with extra soy sauce or a sweet chili dipping sauce on the side.

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 8 servings