Island Teriyaki Tiki Chicken Bites

Recipe Rating:	10 Ratings5
Categories:	Quick & Easy, Poultry Appetizers
Collections:	The Great Tailgate!, Asian Inspired
Serves:	16
Prep Time:	20 Min
Cook Time:	25 Min

Ingredients

1 tsp	toasted sesame oil
1/2 lb	boneless skinless chicken breast, cut into 1/4-inch pieces
1/4 c	medium green onions, finely diced
1/4 c	asian sweet chili sauce
1 Tbsp	island teriyaki sauce
1 Tbsp	pineapple preserves
2 tsp	balsamic seasoned rice vinegar
1/3 c	finely shredded carrots
1/3 c	finely diced orange bell pepper
1 tsp	minced garlic
1 tsp	sriracha hot sauce
1 can(s)	(8oz) refrigerated crescent dinner rolls
2 tsp	black sesame seeds
1 c	sweet and sour sauce for dipping

Pinched by Chocolaty, and 2,621 more.

Jeanette Nelson

Lightly Salted

Sophia, WV (pop. 1,344)

nelsonjs2

Member Since Oct 2010

Jeanette's Notes:

Asian food is one of my family favorites. So is this delicious appetizer recipe, which captures those flavors you find at your favorite Chinese restaurant. Who can resist these fabulous island teriyaki tiki bites! I know i can't especially when you dip these into a sweet and sour sauce. I guarantee if you put these in front of a crowd; especially at a football party get together; they will be gone in seconds. The ultimate game party food for any sports gathering! Try them and see.

(See Jeanette's Original Version of Recipe)

Comments from the Test Kitchen:

These little bites have quite the BITE! But even I - who is fairly weary of spicy hot food - was so impressed by how nicely all of the flavors come together in this recipe. We love their creative presentation, and the recipe would be easy to double or triple depending on your party size. Party on!

Directions

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.

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.

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.

Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.

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.

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.

Comments

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Sierra Nelson SierraSky

Dec 29, 2011

Jeannette, I am going to make these today and if I like them I will make again to take to a New Years eve party! If I cut back on the "heat" which one should I cut back on. I love heat but some people are shy about it. What would you suggest?

Laurie Sanders rhinemaidens3

Dec 29, 2011

I'm not Jeanette but I would suggest leaving out the sriracha hot sauce if you are worried about heat.

Susie Springer sms2874

Dec 29, 2011

I would really like to see more comments from people who have actually made the recipes instead of all the ones that say "wow, these look good". Yes, they all look good and great to the cook that put the recipe there, but that is really not a review on the recipe. After one or two of these we need more info on the recipe itself - by that time the originator knows it looks good; let them know, and others, how it tastes, simplicity or whatever.

janet carey micah68tlb

Dec 29, 2011

I agree with Susie Springer. In so many of these recipes I have to wade through so many complimentary comments to actually find something that is informational about the recipe itself. Not trying to be a scrooge but I just saw that facebook has a chat room for those kind of comments. It would be great if the trend would go toward posting conversational and complimentary comments there and keep this area for comments from those who have actually prepared the recipe. Thanks! :o)

Josi Overstreet landangel40

Dec 29, 2011

These look like Da Bomb. How can I ever stick to my diet? but i'll have to try them anyway. ty Jeannette

Suzanne... SuziSmith

Dec 29, 2011

Going to make these for News Years Eve Party!!!!! AWESOME!!!! Thank YOU!!

JEANNE MAUERMEYER jazam

Dec 29, 2011

looks so interesting ..different and fun to make ..will try this weekend ~ thanks for sharing

Debbie Sills peacefulady

Dec 29, 2011

then go to allrecipes.com if you want to see tried and true comments susie and Janet. Seasoned cooks should be able to size up a recipe by the ingredients and pictures!

Jeanette Nelson nelsonjs2

Dec 29, 2011

If you don't like a lot of heat you can cut back on the sriracha. Instead of using 1 teaspoon of sriracha try using 1/2 teaspoon or 1/4 teaspoon. The sriracha complements well with the pineapple preserves.

Jeanette Nelson nelsonjs2