Crunchy Hawaiian Chicken Strips
CDKitchen https://www.cdkitchen.com
Serves/Makes: 25 pcs | Ready In: < 30 minutes
Ingredients:
4 cups rice chex cereal, crushed
1/2 cup flaked coconut
2 pinches cayenne pepper
1/2 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon honey
1 pound boneless, skinless chicken breasts, cut into 1/2 inch wide strips
1 fresh pineapple, cut into 1 inch chunks
OR
2 cans (20 ounce size) pineapple chunks
2 red or green bell peppers, cut into 3/4 inch pieces
Directions:
Heat the oven to 400 degrees F.
In a large plastic bag, combine the cereal, coconut and cayenne pepper. Set aside.
In a medium bowl, combine the mayonnaise, mustard, and honey. Stir the chicken strips into the mayonnaise mixture. Place the strips in the bag with the cereal mixture, a few at a time, and shake until well coated.
Thread each strip onto a 10-inch bamboo skewer with 2 chunks each of the pineapple and the bell pepper. Place the skewers on a rack in a shallow baking pan.
Bake 15-20 minutes or until the strips are no longer pink in the center. Remove to a platter and serve.
Recipe Location: https://www.cdkitchen.com/recipes/recs/283/Hawaiian_Chicken_Strips16519.shtml
Recipe ID: 16838
Nutrition:
per serving: 112 calories, 5g fat, 14g carbohydrates, 5g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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