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To create the Sticky Pineapple Chicken Puff Pockets, it's essential to understand the role of each ingredient in the recipe. Let's delve into the key components that contribute to the dish's unique flavor and texture.

Sticky Pineapple Chicken Puff Pockets

Discover the delightful fusion of flavors with Sticky Pineapple Chicken Puff Pockets! These golden, flaky pastries are filled with savory chicken, sweet pineapple, and a touch of teriyaki sauce, making them perfect for any occasion. Whether as a quick weekday meal, a hearty appetizer, or a fun snack, this recipe is simple to follow and great for cooks of all levels. Enjoy the convenience of preparing these pockets ahead of time or serving them fresh from the oven for a comforting delight.
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Ingredients
  

1 lb boneless, skinless chicken breast, diced

1 cup fresh pineapple, diced

1/2 cup teriyaki sauce

1/4 cup brown sugar

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp soy sauce

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

1 package (17.3 oz) puff pastry sheets (2 sheets), thawed

1 egg, beaten (for egg wash)

Sesame seeds (for garnish)

Green onions, sliced (for garnish)

Instructions
 

Prepare the Chicken Filling: In a skillet over medium heat, add the diced chicken and cook until browned, about 5-7 minutes.

    Create the Sauce: Add the minced garlic and grated ginger to the skillet. Stir in the diced pineapple, teriyaki sauce, brown sugar, and soy sauce. Mix well and let simmer for about 5 minutes.

      Thicken the Sauce: Incorporate the cornstarch slurry (cornstarch mixed with water) into the skillet, stirring constantly until the sauce thickens up, about 2-3 minutes. Remove from heat and let cool slightly.

        Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.

          Assemble the Pockets: Place a generous tablespoon of the chicken filling in the center of each puff pastry square. Fold the pastry over to create a triangle or rectangle shape, sealing the edges firmly with a fork.

            Brush with Egg Wash: Place the filled pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.

              Bake: Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.

                Garnish and Serve: Once out of the oven, sprinkle sesame seeds and sliced green onions on top for garnish. Serve warm with additional teriyaki sauce for dipping.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 8 pockets