“Aloha Bites: Hawaiian Snack Rolls with Pineapple-Teriyaki Chicken and Mango Slaw”

Allergens

Wheat, Soy, Egg (in egg wash)

Ingredients

• 2 sheets puff pastry, thawed
• 2 boneless, skinless chicken breasts
• 1/4 cup teriyaki sauce
• 1/4 cup pineapple juice
• 1 tbsp cornstarch
• 2 cups shredded cabbage
• 1 ripe mango, diced
• 1/4 cup chopped green onions
• 1/4 cup mayonnaise
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). In a saucepan, combine teriyaki sauce, pineapple juice, and cornstarch bring to a boil, then reduce heat and simmer until thickened. Set aside. Season chicken breasts with salt and pepper, then place them in a baking dish and pour the teriyaki sauce mixture over them. Bake for 20 25 minutes or until cooked through. Let cool, then dice into bite sized pieces. In a bowl, mix shredded cabbage, diced mango, green onions, and mayonnaise. Season with salt and pepper to taste. Roll out puff pastry sheets on a floured surface. Cut each sheet into 4 even squares. Place a spoonful of chicken mixture and a dollop of slaw in the center of each square. Fold the corners of the pastry over the filling, then pinch the edges to seal. Transfer the sealed bites onto a parchment lined baking sheet. Brush with egg wash and sprinkle with sesame seeds. Bake for 20 25 minutes or until golden brown.

Chef’s Insight

Use high-quality teriyaki sauce for best flavor results.

Notes

Be sure to let the chicken rest after cooking to ensure it's easy to dice.