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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Small bites of pineapple and chicken in a delicious pastry crust! Ingredients:
1 pound skinless, boneless chicken breast halves - cubed |
2 (8 ounce) packages refrigerated crescent roll dough |
1 (8 ounce) can pineapple chunks, drained with juice reserved |
3 tablespoons honey |
1 tablespoon ground ginger |
Directions:
1. Place chicken in a large, deep skillet with 1 to 2 tablespoons vegetable oil. Cook over medium high heat until no longer pink. Drain and set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Separate crescent roll dough into individual triangles. Place triangles in a single layer on a large baking sheet.
4. In a small bowl, mix 3 teaspoons reserved pineapple juice, honey and ground ginger.
5. Brush each crescent roll dough triangle with the pineapple juice mixture. Place one pineapple chunk and approximately 1 tablespoon chicken meat on each triangle. Roll and seal each triangle individually.
6. Bake in the preheated oven 15 minutes, or until golden brown.
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