teriyaki pork & pineapple wontons
This crunchy sweet & salty appetizer comes together quickly. Have everything prepped & ready to go ahead of time & then all you've got is 10 to 12 minutes & they're ready to serve.
Servings: 24 wontons
Ingredients
- 24 wonton wrappers
- cooking spray
- 1 tablespoon coconut oil
- 10 oz pork (boneless) country style ribs, halved lengthways & thinly sliced (or tenderloin)
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons finely grated fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons teriyaki sauce
- 2 teaspoons honey
- 3/4 cup diced pineapple
- 4 green onions, trimmed & thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Preheat oven to 375F. Grease a mini muffin pan with 24 holes with cooking spray. Gently press a wrapper into each hole of the muffin pan & spray each wonton with a little spray. Bake for 10 minutes or until golden brown & crisp. Remove to a wire rack.
- Heat a wok or large frying pan over high heat. Add the oil & pork; stir-fry 2 to 3 minutes or until pork is starting to brown.
- Add pepper, ginger & garlic; stir-fry for 30 seconds until fragrant.
- Add sauce & honey. Stir-fry for 2 minutes or until the sauce is thickened & the pork is glazed. Add the pineapple & all but 2 tablespoons of the green onion & stir-fry for a minutes until combined & warm. Spoon into wonton cups. Top with green onion & sesame seeds. Makes 24.