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Puff pockets are a delightful culinary creation that brings joy to both the cook and the diner. With their flaky, buttery exterior and a variety of savory or sweet fillings, puff pockets can easily adapt to suit any occasion. Whether you are entertaining guests or preparing a quick weeknight dinner for the family, these pockets are an exciting way to present familiar ingredients in an innovative format. In this recipe, we spotlight the harmonious blend of sweet pineapple and savory chicken, resulting in a dish that is as satisfying to eat as it is fun to prepare.

Sticky Pineapple Chicken Puff Pockets

Discover the joy of creating Sticky Pineapple Chicken Puff Pockets, a fusion dish that combines savory chicken and sweet pineapple, all wrapped in delicate puff pastry. Perfect for entertaining or a quick family dinner, these pockets offer an exciting twist on familiar flavors. The recipe emphasizes ease of preparation, with a satisfying, sticky filling and golden-brown pastry. Impress your guests or enjoy a delightful homemade meal effortlessly. Dive into this flavorful culinary adventure!
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Ingredients
  

1 lb (450g) chicken breast, diced

1 cup fresh pineapple, diced

1 tablespoon vegetable oil

2 cloves garlic, minced

1 small onion, diced

1 tablespoon fresh ginger, minced

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

1 package (17.3 oz) puff pastry sheets (2 sheets)

1 egg (for egg wash)

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

Prepare the Chicken Filling:

    - In a large skillet, heat the vegetable oil over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Make the Sticky Sauce:

        - In the same skillet, add the onions, garlic, and ginger. Sauté until the onions are translucent, about 3 minutes.

          - Stir in the fresh pineapple and cook for another 2-3 minutes until slightly softened.

            - Add the soy sauce, brown sugar, rice vinegar, and sesame oil. Bring the mixture to a simmer.

              - Once simmering, return the chicken to the skillet and mix well. Thicken the sauce by adding the cornstarch slurry. Stir continuously until the sauce is sticky and coats the chicken and pineapple, about 2 minutes. Remove from heat and let cool slightly.

                Prepare the Puff Pastry:

                  - Preheat your oven to 400°F (200°C).

                    - Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares (about 4x4 inches).

                      Assemble the Pockets:

                        - Place about 2 tablespoons of the chicken and pineapple filling in the center of each puff pastry square.

                          - Fold the corners of the pastry over the filling to create a pocket. Pinch the edges to seal tightly. You can also use a fork to crimp the edges if desired.

                            Egg Wash and Bake:

                              - In a small bowl, beat the egg and brush it over the tops of the pastry pockets for a golden finish.

                                - Place the pockets on a lined baking sheet and sprinkle sesame seeds on top.

                                  Bake:

                                    - Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed up.

                                      Garnish and Serve:

                                        - Remove the pockets from the oven and let them cool for a few minutes. Garnish with chopped green onions before serving.

                                          Prep Time, Total Time, Servings:

                                            25 minutes | 50 minutes | 8 servings