Addictive Pineapple Jalapeño Chicken Crispy Snack Cups with Sweet Heat

Why You’ll Love This Recipe

I enjoy how these snack cups deliver bold flavor in such a small package. The sweetness from the pineapple pairs beautifully with the mild heat of the jalapeño, while the creamy cheese mixture keeps everything rich and satisfying.

I also appreciate how simple they are to prepare. I can mix everything in one bowl, fill the wonton cups, and bake them until golden and crisp. They make a great appetizer for gatherings or a fun weeknight snack that feels special without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked diced chicken
1 cup crushed pineapple, drained
1 jalapeño, minced
1 cup shredded mozzarella
1/2 cup cream cheese, softened
1 teaspoon honey
12 small wonton wrappers
2 tablespoons green onions, sliced

Directions

I start by preheating the oven to 375°F and lightly greasing a muffin tin. I gently press one wonton wrapper into each muffin cup, shaping them to form little shells.

In a mixing bowl, I combine the diced chicken, drained crushed pineapple, minced jalapeño, softened cream cheese, honey, and shredded mozzarella. I stir everything together until well blended and creamy.

Next, I spoon the mixture evenly into each wonton cup, filling them generously but not overflowing.

I bake them for 15 to 18 minutes, until the edges of the wonton wrappers turn golden brown and crispy and the filling is hot and bubbly.

Once out of the oven, I garnish the tops with freshly sliced green onions before serving.

Servings and Timing

This recipe makes 12 snack cups, which serves about 4 to 6 people depending on portion size.

Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: about 30 minutes

I find they are best served warm right out of the oven when the shells are at their crispiest.

Variations

When I want extra heat, I leave some jalapeño seeds in or add a pinch of red pepper flakes. For a smokier flavor, I sometimes mix in a small amount of smoked paprika.

If I prefer a different cheese, I swap mozzarella for Monterey Jack or a Mexican blend. I also like adding a small spoonful of barbecue sauce for a sweet and tangy twist.

For a lighter version, I use reduced-fat cream cheese and part-skim mozzarella, and they still turn out delicious.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since the wonton wrappers can soften in the fridge, I reheat them in the oven or air fryer at 350°F for about 5 to 7 minutes to help restore their crispiness.

I avoid microwaving them if possible, as it makes the wrappers soft instead of crispy.

FAQs

Can I make these ahead of time?

I can prepare the filling ahead of time and refrigerate it for up to 24 hours. I assemble and bake the cups just before serving for the best texture.

Can I use canned chicken?

Yes, I can use well-drained canned chicken in place of freshly cooked chicken. I make sure to break it up well before mixing.

Are these very spicy?

I find they have a mild kick. I can adjust the heat level by adding more or less jalapeño depending on my preference.

Can I freeze them?

I can freeze the baked cups in an airtight container for up to 1 month. I reheat them in the oven directly from frozen until heated through and crispy.

What can I serve with these snack cups?

I like serving them with a simple dipping sauce such as ranch, sweet chili sauce, or even a drizzle of honey for extra sweetness.

Conclusion

I find these Pineapple Jalapeño Chicken Crispy Snack Cups to be the perfect blend of sweet heat and creamy comfort. The crispy shell combined with the flavorful filling makes them incredibly hard to resist. Whenever I serve them, they disappear quickly, and I always wish I had made a double batch.

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