For the crunchy coating:

• 1 1/2 cups crushed corn chex
• 1 cup breadcrumbs (for gluten free, use GF breadcrumbs)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon creole seasoning
• 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)

For the chicken mixture:

• 2 lb. frozen chicken breast, thawed slightly and cut into chunks
• 4 cloves garlic
• 2 eggs
• 1 medium zucchini (6 – 8 inches long), cut into chunks
• 2 carrots, peeled & cut into chunks
• 3/4 cup breadcrumbs (for gluten free, use GF breadcrumbs)
• 1/4 cup cornmeal
• 1/2 teaspoon onion powder
• 1/2 teaspoon creole seasoning (salt free)
• 1/2 – 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup frozen corn

For the pineapple voodoo sauce:

• 1 cup tomato sauce
• 1/2 cup canned pineapple chunks, with juices
• 1 small onion, peeled & cut into chunks
• 2 – 4 cloves garlic, peeled
• 1 salsa or jalapeno pepper, stem removed, cut into chunks
• 2 Tablespoons honey
• 1 teaspoon white balsamic vinegar
• 1 – 2 teaspoons Sriracha
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon creole seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon finely chopped tobasco or habanero pepper (or to taste)