Mini Sweet & Sour Chicken Bites

Preheat oven to 375ºF. Liberally spray a 24-count mini muffin pan with your favorite cooking spray. Set aside.

On a clean work surface, place chicken, slice in strips, then dice into small bits. (Remember to wash hands thoroughly after touching raw poultry.) Divide the chicken among 2 bowls.

In the first bowl, add crushed pineapples and natural juices, brown sugar, cinnamon, add half of the panko. Stir well to incorporate with the chicken.

In the second bowl, add soy sauce, ginger root, apple, lemon zest and juice, and the remaining panko crumbs. Stir well to incorporate with the chicken.

Using a scoop or spoon, add chicken into mini muffin tin wells, 12 wells for each bowl. (You’ll be able to tell one from the other). Fill the wells fully and bake for 20 minutes. Allow to cool a bit before removing chicken bites from muffin wells.

Serve on a large platter and enjoy!