Crunchy Hawaiian Chicken Strips Recipe

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.

nutrition data

112 calories, 5 grams fat, 14 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.

reviews & comments

17 AMAZING Ways To Cook With Jack Daniel's Whiskey

This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.