Gluten Free Pineapple Jalapeño Chicken Poppers Recipe
These are a fun twist on classic jalapeño poppers, including chicken, slices of jalapeño and pineapple, all wrapped up in bacon. We love them with dipped in this spicy Szechuan Greek Yogurt Sauce.
Servings: 8 Servings
Calories: 343kcal
Ingredients
For the jalapeño poppers:
- 2 pounds boneless skinless chicken tenders
- 1 small pineapple cut into long spears, about ½ inch wide by 3 inches long
- 3 jalapeños thinly sliced lengthwise, seeds removed (leave some seeds if you prefer additional heat)
- 10 slices thin bacon cut in half
- ½ cup gluten-free Szechuan sauce
For the sauce:
- 1 cup plain low-fat Greek yogurt
- 2 tablespoons gluten-free Szechuan sauce
- ¼ teaspoon kosher or fine sea salt
Instructions
- Preheat the oven to 350°F. Top each chicken tender with a spear of fresh pineapple and a thin slice of jalapeño. Wrap a bacon slice around each bundle and place on a lined baking sheet.
- Brush each piece of chicken with a small amount of Szechuan sauce. Bake for 30-35 minutes, or until the chicken is cooked all the way through. Cooking time will depend on the size of your chicken tenders.
- Meanwhile, make the sauce. Mix the yogurt, 2 tablespoons Szechuan sauce, and salt in a small bowl. Serve the chicken tenders hot from the oven with the dipping sauce.
Nutrition
Calories: 343kcal | Carbohydrates: 16g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 323mg | Potassium: 614mg | Fiber: 1g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 60.3mg | Calcium: 55mg | Iron: 1.1mg