Prep Time

20 min

Total Time

35 min

Calories per serving




Ingredients (7)
  • 1 can (8 oz.) DOLE® Crushed Pineapple, undrained
  • 1 teaspoon cornstarch
  • 1/4 cup barbecue sauce
  • 1 egg(s)
  • 1-1/2 cups seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 pound boneless, skinless chicken breast, nugget-size
  1. Pour undrained pineapple into blender. Cover and process for 20 seconds. Pour pineapple into a saucepan, add cornstarch and stir. Add barbecue sauce and stir again. Bring to a boil, then reduce heat and simmer, stirring until sauce thickens, about 3 minutes. Remove from heat and set aside.
  2. Preheat oven to 400ºF. In a small mixing bowl whisk the egg and 1 tablespoon water together. Place breadcrumbs and parmesan in a plastic bag. Dip chicken pieces in egg mixture and add to bag. Seal and shake bag to coat chicken. Spray baking sheet with cooking spray and spread chicken on pan. Spray chicken liberally with cooking spray.
  3. Bake for 15 minutes or until golden brown.
  4. Remove baking pan from oven, transfer chicken nuggets to serving platter. Serve nuggets with warm pineapple dipping sauce.

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