This is another recipe from Emily Bites – I love her stuff. This was a very tasty recipe, but not really “meal” material in my opinion (well, technically in my husband’s opinion)… I think for a cocktail party or light lunch they would be perfect… try it regardless, because it was bursting with flavor!
I used Gates BBQ Sauce – any Kansas City fans out there!? We had bottles shipped to us after a quick trip several years ago and my husband got HOOKED, and it’s the only BBQ sauce he will use! I definitely agree that you need a spicier BBQ sauce for this recipe over sweet to balance out the pineapple flavor.
1 2/3 cups cooked boneless, skinless chicken breast, chopped up small or shredded
½ cup chopped fresh pineapple (if you can’t find / are too busy to cut up fresh you can use canned. Just drain it and don’t buy anything in syrup)
4 TBS spicy barbecue sauce
1 TBS chopped scallions
16 wonton wrappers (typically found in the produce section)
1 cup reduced fat 2% shredded cheddar cheese
Mix chicken, pineapple, BBQ sauce, and scallions in a medium bowl until well coated.
Lightly spray 8 cups of a muffin pan with cooking spray – (anyone know how I can make mine shiny again?!?!) – and press one wonton wrapper into each cup
Spoon half of the chicken mixture evenly into the 8 cups, and top with half of the cheese mixture (Really, can someone make these pans look new again?)
Press another wonton wrapper on top of each cheese layer – try to rotate the placement of the wrapper so it isn’t exactly the same way the bottom one is.
Repeat the chicken then cheese layering. They muffin cups will be filled very full.
Bake at 375 for 18-20 minutes. Let the cups cool for 5 minutes before popping them out in order for them to keep their shape.