Normally, when you think of poppers. an image of jalapeno and cheese comes to mind instantly but in the foodie world, the term “popper” means a bite size treat that you can just “pop” into your mouth. As most of you know, one of my signature dishes that I’m known for is my “Smokey Jalapeno Poppers” which can be found using this link:
While those smokies are “life-changing” as I recently heard at a recent tailgate party, every year I try to come up with a new popper and this season’s star is Chicken Teriyaki Poppers. They are perfect for any gathering and who doesn’t love eating a little bit of yumminess on a stick!
Chicken Teriyaki Poppers
- 2 large boneless, skinless chicken breast cut into cubes
- 1 package thin cut bacon strips, cut into thirds
- 1 container of fresh pineapple (from the deli), cut into bite-sized cubes
- 3-4 tablespoons of scallions
- 3-4 tablespoons of soy sauce
- 1/4 cup Pineapple Juice
- 1/4 cup Soy Sauce
- 1/4 cup Rice Wine Vinegar
- 1 tablespoon of Ginger Puree (found in produce section) or minced fresh ginger
- 2 teaspoons Brown Sugar
- 1 tablespoon Minced Garlic
- 2 Tablespoons of Olive Oil
Brown Sugar Mixture:
- 2/3 cup Brown Sugar
- 1 tablespoon of ground ginger
- 1/2 tablespoon of ground garlic
- 1/2 tablespoon of onion powder
- 1 teaspoon salt & pepper
- Mix together marinade ingredients and marinate chicken in the fridge for at least 2 hours and up to 12 hours.
- Preheat oven to 350 degrees
- Combine ingredients for Brown Sugar mixture in a small bowl and set aside.
- Line a baking dish with foil and then place a baking rack on top
- Wrap 1/3 of a piece of bacon around a chicken cube and skewer with a toothpick
- Add a cube of pineapple on to the toothpick
- Sprinkle chicken and pineapple skewer liberally with the brown sugar mixture and place on baking pan rack; repeat process until you have used all the chicken
- Bake for 15 minutes and then turn each piece over sprinkling a little more of the brown sugar mixture on.
- Bake for an additional 15 minutes; turn broiler on high for 2 more minutes to ensure bacon is crisp on the outside.
- Remove from oven and place on a serving platter
- Sprinkle green onions over the skewers and then the 3-4 tablespoons of soy sauce on top (optional)
Bottom Line: I tested this recipe with several neighbors and family members in advance because I was going to be preparing them for a local television cooking segment and they got rave reviews! (watch the segment following this link:)
You could even put a bunch of them with a green onion between them on a long skewer and serve them for dinner as kabobs (shown here).
It made a wonderful dinner! I encourage you to try this simple bite-sized treat and let me know what you think. Until next time, I am Chef Frankie, always in the kitchen, having fun and cooking Wild Abandonment!
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