Small bites of pineapple and chicken in a delicious pastry crust!
INGREDIENTS (for 6 servings):
- 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
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.
Preheat oven to 350 degrees F (175 degrees C).
Separate crescent roll dough into individual triangles. Place triangles in a single layer on a large baking sheet.
In a small bowl, mix 3 teaspoons reserved pineapple juice, honey and ground ginger.
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.
Bake in the preheated oven 15 minutes, or until golden brown.