These pineapple chicken poppers are the perfect fun weeknight meal! They’re easy to make, kid-friendly, and are gluten free, paleo, whole30, and AIP compliant.

pineapple chicken poppers

I can’t get enough chicken poppers! They’re the perfect thing to make for a quick weeknight dinner or meal prep for lunch when you want an easy and delicious finger food. They’re packed with both protein and healthy vegetable based carbs, and this version features another fun flavor… pineapple! Pineapple chicken poppers are an easy and fun way to mix up your meals!

They’re kid-friendly, flavorful, and can be made with easy to find ingredients. Plus, they’re gluten free, egg free, paleo, whole30 compliant, and AIP.  Eat these chicken poppers by themselves with the teriyaki dipping sauce, serve them with a side dish, or add them to an easy salad for a fast lunch on the go.


The Ingredient’s You’ll Need for the Pineapple Chicken Poppers


Ground Chicken

You can either buy ground chicken at the butcher counter at the store, or you can make your own with a food processor! Simply place 1 lb of chicken breast in the freezer for 15-20 minutes and then grind it in the food processor. Easy peasy!

Sweet potato

You can use orange or white sweet potato for this recipe. Recently, I’ve been enjoying using the food processor to rice the sweet potato, but you can also use a grater to grate it.


You can either use fresh pineapple or canned pineapple without any added sugar. The plus of using canned pineapple is that you can also use any juice to make the teriyaki sauce.

Red onion & cilantro

Red onion adds some nice zest, and the cilantro adds some freshness.

Coconut Flour

Coconut flour helps to bind the poppers and makes them crispy. You can use other flours as a substitute. 

Avocado oil

You can use either avocado oil or coconut oil to add a source of fat to the poppers.

Coconut aminos

This soy sauce alternative adds just a hint of extra flavor.

pineapple chicken popper ingredients

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Pineapple Chicken Poppers

  • Author: Michelle
  • Total Time: 38 minutes
  • Yield: 4 servings 1x


These pineapple chicken poppers are the perfect fun weeknight meal! They’re easy to make, kid-friendly, and are gluten free, paleo, whole30, and AIP compliant.


Units Scale
  • 1 1/2 cups sweet potato
  • 1 lb ground chicken
  • 1/2 red onion, diced
  • 1/3 cup pineapple, finely diced
  • 2 tbsp cilantro, chopped
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tbsp coconut flour
  • 2 tbsp avocado oil
  • 2 tsp coconut aminos
  • 2 tsp lime juice

For the teriyaki sauce

  • 1/4 cup coconut aminos
  • 2 tbsp pineapple juice
  • 1 tsp arrowroot starch
  • 1/4 tsp sea salt


  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Using a food processor, process the sweet potato until finely riced. Alternatively, you can also use a grater to shred it.
  3. Combine the riced sweet potato with the dry ingredients and mix well until well combined.
  4. Mix in the avocado oil, lime juice and coconut aminos.
  5. Form the chicken in small, slightly flattened poppers or nuggets and place onto the baking sheet.
  6. Bake in the preheated oven for 25-28 minutes, flipping halfway through, or until the internal temperature reads 165 F on a meat thermometer. Remove from the oven and set aside to cool slightly.
  7. Using a small saucepan, whisk together all of the teriyaki sauce ingredients and set to low heat. Heat until the sauce thickens and season further to taste.
  8. Serve the poppers with teriyaki sauce and enjoy!


All nutrition facts are estimations and not exact.

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  • Prep Time: 10
  • Cook Time: 28
  • Category: Main Dish
  • Method: baked
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 375
  • Fat: 10.5g
  • Carbohydrates: 43.2g
  • Fiber: 3.4g
  • Protein: 27.6g

pineapple chicken poppers