Categories: Appetizers, Chicken, Rachael Ray

Ingredients

• 1 1/2 lbs ground chicken
• 3 tablespoons soy sauce
• 2 pinches ground ginger (or to taste)
• 1 pinch cayenne pepper (or to taste)
• 2 garlic cloves, minced
• black pepper, to taste
• 2 -3 tablespoons chopped fresh cilantro or 2 -3 tablespoons chopped fresh parsley
• 1 cored fresh pineapple, drained and cubed
• 2 tablespoons sesame oil or 2 tablespoons peanut oil
• hoisin sauce

Directions

1. In a bowl, mix the chicken, soy sauce, ginger, cayenne, garlic, pepper, and cilantro.

2. Form into 20 balls.

3. Heat oil in skillet over medium high heat; cook balls for 6 minutes, giving the pan several shakes as they cook.

4. Cut one open to make sure chicken is cooked through; add in pineapple chunks and remove pan from heat.

5. Drop 3 or 4 serving-size spoonfuls of hoisin sauce into the pan and shake to coat the balls and pineapple.

6. Transfer to serving dish; serve with bamboo skewers or toothpicks.

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