Tropical Chicken Cups — Chicken Recipe
This was one those weekends I look forward to all year – Time Change Weekend! It doesn’t matter to me what the weather report says, when we Spring Forward I start craving all the fresh flavors of summertime. So I decided to kick things off with a bang this year and give in to my cravings. I certainly have a soft spot for winter produce, but enough with the squash and sweet potatoes thank you very much. I’m ready to move on to some big, bold, tropical flavors.
These Tropical Chicken Cups were everything I’d hoped for – they just scream summer to me. And come on, anything wrapped up in a cute little wonton wrapper is just plain irresistible. The original recipe was intended to be eaten as party food – and they are absolutely the perfect choice for your next get-together. But I served these for dinner just for the fun of it, and everyone loved it. Definitely not your average chicken recipe. Can you think of an easier way to change up dinner time?
We often eat “party” meals on the weekend when I feel like taking a break from the kitchen. The way it works is this: I make a few different small bites, like these tropical chicken cups, marinated olives, bruschetta, and some cheese. Then we graze on all the delicious flavors while we watch a movie or play in the backyard. Our “Party Meals” are some of our favorite family times together. There’s no arguing over trying to get the kids to take just one more bite, there’s no complaining over what’s being served – I just make sure there’s something for everyone, put everything out on the counter, and leave the rest up to them. By the way, it always surprises me how much more willing the kids are to try new foods in these situations.
Using the wonton wrappers in this recipe is so easy – just shape them into a mini-muffin pan and bake for 5 minutes. But if you’d rather have a more traditional take on dinnertime then this filling makes a super tasty, very easy quesadilla or taco filling. If you’re like me and always looking for ways to use your leftover roasted chicken, then you’ll definitely want to hang on to this chicken recipe.
Tropical Chicken Cups
makes 24 cups
24 wonton wrappers
olive oil spray (I use a Misto), plus 1 teaspoon olive oil
1 medium red onion, diced
4 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 pound chicken, cooked (I used my leftover roast chicken), and diced into small pieces
1/2 cup coconut milk
juice from 1 lime, plus its zest
1 avocado, diced
1/2 cup pineapple, diced
salt and pepper to taste
Preheat oven to 350 degrees. Spray a mini muffin pan with olive oil. Press each wonton wrapper into the muffin cups, adhering to the shape of the cup. (Folding is perfectly fine.) Bake for 5 minutes. Remove from oven and let cool.
Meanwhile, add 1 teaspoon olive oil to a skillet set over medium heat. Add onion and cook until they begin to turn translucent, about 5 minutes. Add garlic and ginger and cook another minute. Add diced chicken, coconut milk, and lime juice. Continue cooking until most of the liquid has evaporated, about 3 minutes.
Remove from heat and add lime zest, avocado, and pineapple. Stir gently to combine. Season with salt and pepper. Spoon into prepared wonton wrappers. Garnish with fresh cilantro if desired. Serve warm.
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