Aloha Chicken Kebabs With sweet potato and pineapple (Serves 4)

Ingredients:

• 1 cup gluten free bread crumbs
• ¼ cup flaxseed meal
• ½ cup sweet potato puree
• ¼ cup pineapple puree
• 1 tbsp Bragg’s or wheat free Tamari soy sauce
• 1 large egg white, lightly beaten
• ¼ cup shredded unsweetened coconut
• 1 pound boneless, skinless chicken breast or chicken tenders, rinsed, dried, and cut into “fingers”
• ¼ tsp salt
• 2 tbsp brown rice or quinoa flour
• Non-stick cooking spray
• 1 tbsp olive oil
• 10 to 12 wooden skewers

Instructions:

1. In a bowl, mix the breadcrumbs with the flaxseed meal. Set aside.
2. In a second wide, shallow bowl, combine the sweet potato and pineapple purees, soy sauce, egg white, and coconut, and mix with a fork; set next to the breadcrumbs.
3. Thread the chicken fingers lengthwise onto skewers, using one skewer per chicken finger. Sprinkle both sides of the chicken skewers with salt and then with flour. Dip the chicken into the egg white mixture and then roll it in the breadcrumbs until completely coated.
4. Coat a large non-stick skillet with cooking spray and set it on medium-high heat. When the pan is hot, add oil.
5. Add the chicken in a single layer and brown 3 to 4 minutes on one side, until the breadcrumb coating is crisp and golden. (turn down the heat if the coating browns too quickly-coconut burns easily.) Turn the skewers and cook 4 to 5 minutes longer, until the chicken is cooked through and browned all over.

Category: “Just for kids” recipes