Buffalo Bites with Chicken & Pineapple

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup fresh DOLE® Tropical Gold® Pineapple chunks
• 2 tablespoons vegetable oil
• 2 tablespoons hot sauce 
• 2 teaspoon white wine vinegar 
• 2 stalks DOLE® Premium Celery Hearts, thinly sliced 
• 16 medium leaves DOLE® Romaine Lettuce
• 2 DOLE® Green Onions, thinly sliced 
• 2 ounces blue cheese, crumbled
• 2 cups DOLE Celery and DOLE Carrots sticks for garnish (optional)

Directions

1.     Preheat oven to 425°F. Place chicken on 1 side of a rimmed baking pan; place pineapple on opposite side. Roast chicken and pineapple 15 minutes or until internal temperature of chicken reaches 165°. Remove chicken; roast pineapple 5 minutes or until caramelized.

2.     Heat vegetable oil in a medium saucepan over medium heat. Add hot sauce and white wine vinegar; whisk. Add chicken and celery hearts; cook 1 minute or until heated through, stirring frequently.

3.     Arrange lettuce leaves on a serving platter. Fill leaves with chicken mixture, pineapple and green onions; sprinkle with blue cheese. Arrange celery and carrots sticks in the center of platter, if desired. Make 15 buffalo bites.