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island teriyaki tiki chicken bites

(10 ratings)
nelsonjs2 avatar
Blue Ribbon Recipe by
Jeanette Nelson
@nelsonjs2
Sophia, WV

Asian food is one of my family favorites. So is this delicious appetizer recipe, which captures those flavors you find at your favorite Chinese restaurant. Who can resist these fabulous island teriyaki tiki bites! I know i can't especially when you dip these into a sweet and sour sauce. I guarantee if you put these in front of a crowd; especially at a football party get together; they will be gone in seconds. The ultimate game party food for any sports gathering! Try them and see.

Blue Ribbon Recipe

These little bites have quite the BITE! But even I - who is fairly weary of spicy hot food - was so impressed by how nicely all of the flavors come together in this recipe. We love their creative presentation, and the recipe would be easy to double or triple depending on your party size. Party on!

— The Test Kitchen @kitchencrew
(10 ratings)
yield 16 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For island teriyaki tiki chicken bites

  • 1 tsp
    toasted sesame oil
  • 1/2 lb
    boneless skinless chicken breast, cut into 1/4-inch pieces
  • 1/4 c
    medium green onions, finely diced
  • 1/4 c
    asian sweet chili sauce
  • 1 Tbsp
    island teriyaki sauce
  • 1 Tbsp
    pineapple preserves
  • 2 tsp
    balsamic seasoned rice vinegar
  • 1/3 c
    finely shredded carrots
  • 1/3 c
    finely diced orange bell pepper
  • 1 tsp
    minced garlic
  • 1 tsp
    sriracha hot sauce
  • 1 can
    (8oz) refrigerated crescent dinner rolls
  • 2 tsp
    black sesame seeds
  • 1 c
    sweet and sour sauce for dipping

How To Make island teriyaki tiki chicken bites

  • 1
    Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently.
  • 2
    Reduce heat to medium-low; stir in Asian sweet chili sauce, Island Teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
  • 3
    Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
  • 4
    Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.
  • 5
    Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.
  • 6
    Spray shaped rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve with sweet and sour sauce for dipping.
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