HG's Pineapple 'Peño Chicken Bites

By sunitagt

Serving Size: Entire recipe (12 pieces)
Calories: 334
Fat: 4.5g
Sodium: 637mg
Carbs: 31g
Fiber: 2g
Sugars: 19.5g
Protein: 39g

PointsPlus® value 8*

Ingredients

• 2 tbsp. whole-wheat flour
• 5 oz. raw boneless skinless chicken breast, cut into 12 bite-sized pieces
• Dash each salt and black pepper
• 2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
• 2 tbsp. pineapple juice (from a can of pineapple chunks packed in juice)
• 1 tsp. cornstarch
• 1 tbsp. sweet Asian chili sauce
• 1/4 cup canned pineapple chunks in juice, drained and roughly chopped
• 2 tbsp. sliced jalapeño pepper (see HG Tip)
• 2 tbsp. shredded reduced-fat Mexican-blend cheese

Details

Servings 1

Preparation

Step 1

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place flour in a wide bowl.

Place chicken in a medium bowl, and season with salt and pepper. Top with egg substitute, and toss to coat.

One at a time, shake chicken pieces to remove excess egg, and coat with flour. Evenly lay chicken pieces on the baking sheet.

Bake until chicken is cooked through, about 10 minutes. Remove sheet, but leave oven on.

Meanwhile, in a small microwave-safe bowl, combine pineapple juice with cornstarch, and stir to dissolve. Thoroughly mix in chili sauce. Microwave for 30 seconds, or until sauce has thickened.

Transfer cooked chicken to a large bowl. Add sauce, and toss to coat. Evenly lay chicken in the center of the baking sheet, and top with chopped pineapple, sliced jalapeño, and cheese.

Bake until cheese has melted, about 3 minutes.