Sweet & Savory Chicken Tidbits

The original recipe, from Rachael Ray Magazine, called for chicken wings.  And while chicken wings are a fun and occasional treat, I can't remember the last time I actually made any.  They tend to be extremely fatty and high in calories in comparison to others parts of a chicken since they're mainly skin.  Not to mention that with a toddler, a piece of meat made up of 2/3rds bones just seems like a bad idea.  So I decided that instead of wings, we'd try Sweet & Savory Chicken Tidbits, made from cut up boneless, skinless chicken breasts.

Sweet & Savory Chicken Tidbits

1 cup pineapple juice
1 cup soy sauce
3 boneless, skinless chicken breasts, cut into 1-inch cubes
1 1/2 oz lemon-flavored gelatin
2 tbsp poppy seeds

1.  Preheat oven to 350 degrees F.  In a large bowl, combine the pineapple juice and soy sauce.  Add the chicken and let marinade for 15 minutes. 

2.  On a foil-lined rimmed baking sheet, arrange the chicken in a single layer.  Pour 1/2 cup of the marinade over the chicken, then sprinkle with about 1/3 of the gelatin; bake for 15 minutes.  Flip and sprinkle with another 1/3 of the gelatin and the poppy seeds, then bake until browned, about 15 additional minutes. 

The Verdict:  I can understand why the wings would be tastier as the chicken pieces dry out a little bit.  Aside from that, this dish tastes pretty good and is easy enough to make.

I really love to cook with pineapple.  I like pineapple alone, but in foods it has a great sweet-tart flavor.  When combined with the soy sauce, it gives it a fun Polynesian vibe.  The gelatin makes the chicken slightly sticky, creating a feeling of finger food that's fun like wings.

Be really careful when sprinkling the poppy seeds on the chicken.  Because the gelatin makes the chicken instantly sticky, if you pour too many seeds at once they'll clump unattractively on the chicken. 

We all liked the taste, but I don't think anyone was particularly bowled over.  If anything, I'd use the actual wings and use this as an appetizer for something like a Super Bowl party or a game night.  They'd be a little more moist and more fun to eat.  But since we won't be hosting the next Super Bowl bash, I'm guessing this recipe will get lost among the "just OKs."