Coconut Asian Chicken Bites

1. 1

   In a medium saucepan over high heat, combine and heat the marmalade and teriyaki sauce.

2. 2

   Meanwhile, cut the chicken into 40 cubes.

3. 3

   When the sauce is hot, add the chicken and cook thoroughly.

4. 4

   Remove the chicken.

5. 5

   Remove 4 tablespoons of the sauce and mix in a small bowl with the cornstarch.

6. 6

   Add back to the pot through a sieve and blend well.

7. 7

   Stir until very thick.

8. 8

   Return the chicken to the saucepan and stir to coat well.

9. 9

   Empty the shredded coconut in a medium size bowl and, one at a time, coat each piece of chicken with coconut.

10. 10

    Spear a chunk of pineapple with a toothpick and then add a piece of coated chicken.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.