Here is a recipe that I modified from “Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food” by Jessica Seinfeld (yes, that Seinfeld.) The original one calls for putting these on skewers, but seriously – who has time for that? Here’s my modified recipe, which is a huge hit at my house.

aloha chicken nuggets

Aloha Chicken Nuggets (Nick rating = 8 Thumbs Up!)

1 c gf cornflake crumbs

1/4 c flaxseed meal

1/2 c sweet potato or butternut squash puree (see notes at end on purees)

1/4 c pineapple puree

1 Tbsp tamari gf soy sauce

1 egg white, lightly beaten

1/4 c shredded coconut

1 lb boneless, skinless chicken breast or chicken tenders, rinsed, dried, cut into “fingers” or “nuggets”

1/4 tsp salt

1/2 c GF all-purpose flour

Nonstick cooking spray

3 Tbsp olive oil

In a bowl, mix cornflake crumbs with flaxseed meal and set aside.

In a second wide, shallow bowl, combine the sweet potato/butternut squash puree, pineapple puree, soy sauce, egg white, and coconut, and mix with a fork; set next to the cornflake crumbs.

Sprinkle chicken fingers/nuggets with salt and then dredge in flour. Dredge chicken through egg-white mixture and then roll in breadcrumbs until completely coated.

Spray large skillet with nonstick cooking spray and set over medium-high heat. When pan is hot, add some olive oil. Add chicken in a single layer and brown for 3-4 minutes per side, until cornflake crumb coating is crisp and golden. (Turn down heat if coating burns too quickly – coconut burns easily.) Turn over nuggets and cook 4-5 minutes longer, until chicken is cooked through and browned all over. Repeat until all nuggets are cooked.

Directions for making purees –

  • Sweet Potatoes: do not peel. Cut into quarters, if steaming. Leave whole, if roasting. Steam for 40-45 minutes OR roast at 400 for 50-60 minutes. Scoop out flesh and puree in food processor or blender.
  • Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
  • Pineapple: drain pineapple of all juices; dump pineapple into food processor or blender and puree for about 2 minutes.
  • NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!