Description

Pineapple Chicken Poppers are delightful bite-sized snacks that perfectly balance sweet and savory flavors. Made with lean ground chicken, naturally sweet riced sweet potato, and juicy pineapple chunks, these gluten-free poppers are baked to a golden perfection and served with a homemade teriyaki-style dipping sauce. They’re nutritious, tender, and bursting with tropical flair and fresh herbs, making them perfect as an appetizer or a fun, healthy snack for any occasion.

Ingredients

Scale

Main Ingredients

1.5 cups Sweet potato (finely riced or grated)
1 lb Ground chicken (lean)
0.5 Red onion (diced)
0.5 cups Pineapple (diced)
2 tbsp Cilantro (chopped)
1 tsp Sea salt
0.5 tsp Black pepper (omit for AIP)
2 tbsp Coconut flour
2 tbsp Avocado oil
2 tsp Coconut aminos
2 tsp Lime juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the poppers don’t stick and bake evenly.
Prepare the Sweet Potato: Process the sweet potato until finely riced for a smooth texture or grate it coarsely if you prefer a bit more bite and texture in the poppers.
Combine Dry Ingredients: In a large mixing bowl, mix the riced sweet potato together with the ground chicken, diced red onion, diced pineapple, chopped cilantro, sea salt, black pepper, and coconut flour until well incorporated.
Add Wet Ingredients: Stir in the avocado oil, lime juice, and coconut aminos into the mixture, ensuring an even distribution that will keep the poppers moist and flavorful.
Form the Poppers: Shape the mixture into small, slightly flattened bite-sized nuggets or poppers and place them evenly spaced on the lined baking sheet.
Bake: Place the baking sheet in the preheated oven and bake for 25 to 28 minutes, turning the poppers over halfway through cooking to ensure even browning and crispness on both sides.
Prepare the Teriyaki Sauce: While the poppers bake, whisk together all teriyaki sauce ingredients in a small saucepan, then set to low heat and cook until the sauce thickens to a glaze-like consistency.
Serve: Remove the poppers from the oven and serve them hot with the warm teriyaki dipping sauce for a sweet and savory finish.

Notes

For an AIP-compliant version, omit the black pepper and coconut aminos, or substitute the latter with a compliant alternative like diluted bone broth.
You can prepare the mixture ahead of time and refrigerate it for up to 24 hours before baking.
These poppers can be reheated in the oven to retain crispness or in an air fryer.
For a spicier kick, consider adding finely chopped jalapeños or a pinch of cayenne pepper to the mixture.