Spicy-Sweet Treats

Two ingredients make the sauce: picante sauce and honey. Simmer them together until thick and sticky, toss in your protein of choice, and you’ve got a crowd-pleasing appetizer that takes almost no effort.

The picante brings the heat and the tomato tang. The honey rounds it into a glaze that clings to each bite-sized piece. As it reduces, the sauce thickens into something that coats a toothpick-speared cube without dripping everywhere.

This recipe is flexible by design. Use chicken breast, turkey, cooked shrimp, smoked sausage, or a mix. The sauce plays well with all of them, which makes it ideal for parties where you want variety without making multiple dishes.

Pro Tips

• Simmer the sauce until it coats the back of a spoon before adding the protein. Too thin and it slides right off.
• Cut the chicken or turkey into true bite-sized cubes, about ¾ inch. Bigger pieces are awkward on toothpicks.
• If using cooked shrimp, add them at the very end just to heat through. Overcooking makes them rubbery.
• Keep warm in a chafing dish or small slow cooker on the low setting for buffet-style serving.

Variations

• Add a squeeze of lime juice to the sauce for extra brightness.
• Stir in a tablespoon of soy sauce for a sweet-spicy-savory teriyaki-style twist.
• Use mango habanero salsa instead of picante sauce for a fruitier, hotter version.