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If you’re looking for a dish that marries vibrant flavors with a delightful texture, Sticky Pineapple Chicken Puff Pockets might just be your next kitchen adventure. This mouthwatering recipe combines the tropical sweetness of pineapple with savory chicken, all enveloped in a flaky pastry that elevates the entire dish. Perfect for a weeknight dinner or a casual gathering, these puff pockets are not only delicious but also visually appealing, making them a hit with both family and friends.

Sticky Pineapple Chicken Puff Pockets

Discover the joy of making Sticky Pineapple Chicken Puff Pockets, a delightful dish that combines savory chicken, sweet pineapple, and flaky puff pastry. Perfect for weeknight dinners or casual gatherings, these pockets are not only packed with flavor but also visually stunning. Enjoy a mouthwatering blend of textures in every bite, and feel free to customize them with your favorite ingredients. Elevate your culinary skills and impress your family and friends with this easy and exciting recipe!
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Ingredients
  

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup fresh pineapple, finely chopped (or canned, well-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, thinly 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
 

Prepare the Chicken Filling: In a medium mixing bowl, combine the cooked chicken with the chopped pineapple, soy sauce, brown sugar, rice vinegar, minced garlic, freshly grated ginger, and red pepper flakes if using. Mix thoroughly until all ingredients are well-blended. Taste and season with salt and pepper as needed. Set the mixture aside to allow the flavors to meld.

    Prepare Puff Pastry: Preheat your oven to 400°F (200°C). Lightly dust a clean surface with flour. Roll out the thawed puff pastry sheets to smooth out any creases. Cut each sheet into four equal squares, yielding a total of eight squares.

      Assemble the Puff Pockets: On each pastry square, place approximately 2 tablespoons of the chicken and pineapple filling at the center. Be careful not to overfill, as excess filling may ooze out while baking. Fold each square over to create a triangle, then firmly press the edges together to seal in the filling. Use the tines of a fork to crimp around the edges, ensuring a secure closure.

        Egg Wash & Garnish: Arrange the filled puff pockets on a baking sheet lined with parchment paper for easy cleanup. Gently brush the tops of each pocket with the beaten egg to achieve a beautiful golden color while baking. If desired, sprinkle sesame seeds over the top for texture and flavor.

          Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puff pockets have risen beautifully and are golden brown and flaky. Keep a close eye on them in the final minutes to prevent over-baking.

            Serve: Once baked, remove the puff pockets from the oven and let them cool for a few minutes before serving. For an extra touch, garnish with fresh cilantro and additional sliced green onions if desired. Serve warm alongside extra soy sauce or a sweet chili dipping sauce for added flavor.

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