Hawaiian BBQ Chicken Wonton Cupcakes
They’re bAAAaaaaack! This is the first wonton cupcake recipe I’ve made since the French Dip “Cupcakes” in January. Can you believe I let that much time go by? Silly me. I’ve wanted to make a barbecue chicken “cupcake” for a while now, and when I sat down to plan it out I couldn’t stop thinking about contrasting sweet and spicy flavors. I really recommend choosing a barbecue sauce with a hot & spicy kick to it. Trust me, the juicy bites of warm, sweet pineapple smothered in a spicy, smoky barbecue sauce is a combination perfectly engineered to excite your taste buds and make you swoon. Summer is the season for barbecue and if you don’t feel like firing up the grill, these are a great way to get your BBQ fix! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
*For more information or to convert this recipe to mini-muffin sized appetizers, visit the Wonton “Cupcakes” section of my FAQs page!*
Hawaiian BBQ Chicken Wonton Cupcakes
- 1 2/3 cups cooked boneless skinless chicken breast, chopped up small or shredded
- ½ cup chopped fresh pineapple, if you can’t find fresh you can use canned. Just drain it and don’t buy anything in syrup
- 4 tablespoons spicy barbecue sauce, I recommend using a spicy sauce to give these a little kick and provide contrast for the sweet pineapple. I found one with only 6 carbs per 2 T
- 1 tablespoon chopped scallions, plus more for garnish, if desired
- 16 wonton wrappers, typically found in the produce section
- 4 oz 1 cup reduced fat 2% shredded cheddar cheese
- Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
- In a medium bowl, combine the chicken, pineapple, scallions and barbecue sauce. Stir to combine until fully coated.
- Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
- Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Looks awesome! I had half a container of pineapple leftover from the Pineapple/Pepperoni pizza this week, so was looking for something to do with it! I’ll try this later this week
I hope you like them!
Mmmmmm……..we are on vacation right now but will be trying these when we get home!!
This looks SO yummy! The husband is getting sick of chicken breast… so this will be something fun to try soon to spruce up chicken. I cannot wait to try! Thanks for sharing! 🙂
Let me know how you like them!
welcome back emily! those look delicious!!
These are on our next menu plan, can’t wait to try them Any odeas on what to serve as a side?
Maybe some grilled veggies or island rice?
coleslaw would make a great side =)
Oh my gosh, just discovered your blog thru a wholly guacamole link, and I am so excited! This recipe looks delicious, will be trying it soon. You have an new follower.
Thanks, Amanda! I’m glad you found me. Let me know what you try!
Looks delish!! Just found your blog through a friend on Facebook!! Can’t wait to see more!!
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Made these tonight and they were pretty good. I didn’t have a spicy BBQ sauce so I used the regular Sweet Baby Ray’s that we had on hand; it was kind of lacking in “something” with the sweetness of the fresh pineapple. I will make them again though and use a BBQ sauce with a kick as well as some red pepper flakes. Thanks for another great meal to add to our meal rotation.
Haha, that’s definitely why I specified spicy BBQ sauce! Glad you’re adding them to the rotation.
Haha you were so right! I knew I should have went ahead and ran to the store for the spicy BBQ sauce, but then I thought …. Oh how much difference could it make? Darn, I should have just followed your recipe from the get go! 😉
In the last week i’ve made these as well as your buffalo chicken mac and cheese muffins, the taco cupcakes and the cheeseburger cupcakes and they have all been AH-MAZING! I was cooking off of the skinnytaste site but was having a hard time sticking to WW on days when life happened and i didnt have the time to make the meal i had planned. Your recipes are definitely going into the rotation in our house. the muffins and cupcakes are so quick, easy, and delicious; they will SURELY keep us on track. I have to say it will really impact my grocery budget (for the better) as well!
Thank you so much for your hard work! Without recipes like these WW would be a challenge in our busy household.
Wanted to add that i used ground turkey instead of beef because i had it on hand and i couldnt tell it was turkey at all!
Can’t wait to try. I have left over chicken and left over pineapple. Do these freeze well?
Made these for a party last weekend everyone loved them…
dude!!!!!!! soooo amazing!! love love these!! My first success (I’m making 11 of your dishes right now)
I made these last week and I have to say, they are some of the best things I’ve ever tasted. I will definitely be making these again. I used Sweet Baby Rays BBQ sauce and added some brown sugar. LOVE! LOVE! LOVE! Thank you for the recipe! :o)
These are so good! I made them a few weeks ago when I was having a friend over for dinner and I’m making them again tonight. They’re delicious and the perfect thing to make and use as quick dinners during the week. I love them! 🙂
Loving your recipes!!!! This one is really good. I added cilantro for another dimension of flavor. Yum. Gotta love cupcake dinners!!!
I’m trying these tonight …I can hardly wait!
Just finished dinner. The Hawaiian BBQ Cupcakes are another ‘keeper’! I’ll be telling my WW friends about them. Thanks again!
These look like they’d be great with Huli Huli chicken instead of BBQ sauce maybe- great appetizers for a Luau party!
Just made 1/2 a batch to try. They are so yummy, we are taking them to a Halloween party tonight. Can’t wait to try some of the other cupcakes now. Good job!
Sorry, I must clarify. I’m making 2 batches to take tonight!
Tasty variations: substitute 1/2 of BBQ sauce for your favorite form of pepper jelly (Pineapple & Jalepeno, Mango & Manzana, Habenaro & Strawberry). Limited only by the diversity of your supply of pepper jelly.
This looks absolutely wonderful. I haven’t made cupcakes for such a long time I’ve forgotten how good it tastes – and this a really good variation. Just love the sweet taste of pineapple. very good recipe.
Delicious, but needed a bit more kick so I added some additional spicy BBQ sauce after cooking and since I found one with low carbs like you suggested, didn’t affect point value. Thank you!
Making these for a super bowl party today! I had some pepperoni left over, so I used it, the pineapple, 4 T of marinara, red pepper flakes, oregano and used mozz. cheese instead. So they will have 2 kinds to choose from at the party! Thanks!!!! Tish
I have been making your wonton cupcake recipes all week, and this one is one of my faves. Eating it again tonight! I changed the lasagna one to a chicken alfredo – use a can of chicken instead of the hamburger, and substituted light alfredo sauce for the pasta sauce. WOW! Also added a big spoon of minced garlic. HEAVEN!!!! What a great idea you had!
Mm! I love these, I’ve made them numerous times!
Just found your blog, this was the first recipe I tried….drool…so good! This is going to make Weight Watchers so easy to follow! Thanks for all the ideas.
I stumbled upon your blog from following a friend on Pinterest. I just made these “cupcakes” tonight. They were AMAZING!!! My oldest daughter and hubby loved them too! I made pizza “cupcakes” for my picky youngest daughter using some of the chicken, chopped turkey pepperoni, and a little pizza sauce. She loved those! After looking at your site, I can’t wait to try more!
Somehow the bottom wrapper came out very watery. Any suggestions?
can you please make a video on how to make this D: please 🙁
Has anyone made these ahead of time? Does the wonton wrapper come out soggy? I guess I could make the mixture ahead of time and just assemble day of?
These were wonderful! I also liked them cold. I just found your website and am excited to try your other recipes, especially more of the “cupcakes” using the wanton wrappers. Good idea!
Oh my goodness! These are incredible!! They are crispy and crunchy and yummy! I think we have enough for lunch tomorrow. Thank you for sharing this recipe. I had never used wontons before but they make a great crunchy crust.
So glad to hear you loved them! Thanks for letting me know 😉
This was super good! Thank you for another great recipe!
Huge fan of all of your cupcakes, but when I made these ones they turned out SUPER mushy and unpleasant in texture. I did nothing different with the chicken from what I normally do, any ideas was to why this could problem may have presented itself?
Hm, I’m really not sure why that would happen – these have never turned out any different in texture for me from my other wonton cupcakes!
I made 4 different batches of cupcakes for the week..microwave them and they are soggy..any tricks to nuke them and have them come out crunchy again?
There’s really no way to make things crispy in the microwave, but you can ceertainly reheat them in a toaster oven or put them back in the oven.
THESE ARE DELICIOUS! I made them for lunch today and NOM!!!
all my coworkers were asking about them
I can’t wait to make these. I think I will make them for Valentines Day, tomorrow.
I know this is an old post but how do you all cook your chicken first? Anyone do anything with the crockpot for the chicken?
Is there any way to make these gluten free?