The Bento Box That Actually Gets Eaten
Alright, so let me tell you a little secret: I never actually planned on becoming the "bento box parent." I used to think those lunchboxes were just for Pinterest-perfect parents with dinosaur-shaped cookie cutters and way too much free time. But then one morning, out of sheer desperation (and, okay, a bit of guilt from yet another PB&J), I threw together some chicken nuggets and stuck some fruit on sticks. My son called it his “fancy lunch” and ate everything. Every. Single. Grape. The rest is history—and now, I’m the accidental bento box enthusiast. But hey, if it works, it works, right? (Full disclosure: sometimes I just use leftover chicken fingers, and nobody complains.)
Why You'll Love This (Or At Least Not Dread Making It)
I make this when I’ve hit the wall with plain old sandwiches, or when I’ve got a random assortment of fruit slowly turning into a science experiment at the back of the fridge. My family goes bananas (sometimes literally) for this combo, and honestly, it makes lunch a lot more cheerful. Plus, sliding fruit onto skewers is the kind of mindless task I can do while half-listening to a podcast (or, you know, refereeing siblings). Is it fancy? Not really. Is it fun? Absolutely. And if you get the chicken nuggets just right, they’re crispy on the outside, juicy in the middle—which is honestly half the battle with kid lunches.
What You'll Need (But Feel Free to Wing It)
- 8-10 frozen chicken nuggets (I sometimes use the ones from Costco when I’m in a hurry—my grandmother always insisted on making them from scratch, but I’ll be honest, any version works fine)
- 1-2 handfuls of grapes (green or red—whatever’s on sale)
- 1 apple, chopped (Honeycrisp is my favorite, but Gala is fine, too)
- ½ cup strawberries, hulled and halved (or blueberries—sometimes I’ll use whatever looks least sad in the fridge)
- Other fruits as desired: pineapple chunks, melon, kiwi, etc.
- Bamboo skewers or reusable plastic picks (in a pinch, I’ve used toothpicks—just make sure to trim the ends)
- Optional: ketchup or honey mustard for dipping
Alright, Let’s Get Cooking (Or Assembling)
- Cook the Chicken Nuggets. Oven, air fryer, or even microwave if you’re short on time—just follow the directions on the bag. I usually go for the oven so they’re a little crispier (though they’re never as crunchy as when you deep fry, but who has time for that before school?)
- Slice the Fruit. While the nuggets are cooking, chop your apple into bite-sized pieces—no need to be too fussy, just don’t leave them huge or they won’t fit on the stick. Same for the strawberries. (This is where I usually sneak a grape or two. Quality control, right?)
- Thread the Fruit Kabobs. Alternate the fruit on your skewers however you like. There’s no science to it; sometimes I just go for the prettiest color combo, other times I let the kids do it and we end up with all the grapes on one stick. Don’t worry if it looks a bit weird at this stage—it always does, and then it looks cute in the box somehow.
- Pack It Up. Let the cooked nuggets cool for a few minutes before adding them to the bento box. If you toss them in hot, they’ll steam up and get soggy (ask me how I know). Add in the fruit kabobs, a little container of dipping sauce, and maybe some extra fruit or baby carrots if you’ve got them lying around.
- Optional Flair. Sometimes I add a sticker to the box or tuck in a goofy note—last week I drew a doodle of a chicken, which my kid said looked more like a potato, but whatever.
Notes from the "Oops" Department
- If you use apples, toss them in a bit of lemon juice so they don’t go brown. I used to skip this, but then the apples came back uneaten and sad-looking.
- Don’t overstuff the skewers; they break pretty easily if you get ambitious (learned that the hard way—one kabob snapped right into my coffee mug).
- I think this actually tastes better the next day, but I rarely have leftovers because my family pounces on them. Go figure.
- If you want inspiration for bento accessories, I sometimes browse Just Bento—they've got the cutest picks, though honestly, a dull old toothpick gets the job done too.
Other Ways I’ve Tried It (Some Worked, Some… Not So Much)
- Used leftover rotisserie chicken instead of nuggets—tasted great, but my youngest missed the crunchy coating.
- Once tried making a veggie kabob (cucumber, cherry tomato, bell pepper)—it was not a hit. Maybe your crew is more adventurous?
- Swapped strawberries for mango—actually, I find it works better if you use slightly underripe mango so it holds its shape.
Don’t Stress About Equipment
Bamboo skewers are great, but if you don’t have any, you can cut regular straws into pieces, or even use those little cocktail sticks from last summer’s BBQ. (You know the ones still rattling around in the junk drawer?) And if you’re really in a bind, just mix up the fruit in a cup and call it “deconstructed kabobs”—kids love a good story.
Storing Leftovers (If You Have Any)
So in theory, you can keep the assembled bento box in the fridge overnight, and everything should stay fresh. I try not to let the nuggets and fruit touch, just because the chicken can get a bit soggy otherwise. But honestly, in my house, it never lasts more than a day! If you need to prep ahead, store the nuggets and fruit separately and combine in the morning. Here’s a more detailed guide I like for keeping lunches fresh: Love & Lemons' lunch-packing tips.
How We Actually Serve It
I usually serve the bento cold, straight from the fridge—my kids don’t mind, but if I’m packing for myself, I’ll microwave the nuggets before eating. Sometimes we have a “picnic lunch” on the weekend and eat these outside, which feels oddly fancy for something so simple. Oh, and if there’s leftover fruit, it somehow becomes dessert, no complaints.
Pro Tips (Things I’ve Learned the Hard Way)
- Let the nuggets cool before adding to the box. I once tried rushing this step and regretted it because the fruit got all steamy and weird.
- Don’t cut the fruit too small or it’ll split when you thread it. I got a bit overzealous with tiny pieces once; not worth the trouble!
- If you want to keep things extra neat, use silicone muffin cups to corral everything in the box. Or just throw it all in and call it "rustic."
FAQ—Because People Actually Ask!
- Can I use homemade chicken nuggets?
- Sure thing! I’ve done it a couple times when I’m feeling ambitious, but honestly, frozen is just fine for busy mornings. Homemade is tasty, but not essential.
- What’s the best fruit to use if my kid hates berries?
- Mango, grapes, or even canned pineapple (drained!) work well. Oh, and apple chunks are always a safe bet in our house.
- How do you keep the kabob from poking through the lunchbox lid?
- I just snap the skewers in half or use the short picks. If you’re using toothpicks, just make sure the sharp bit is pointing down. Or use those fancy bento picks—they're not actually necessary, but they're fun.
- Can I make this ahead for the whole week?
- Honestly, I think things get a little soggy after two days. If you must, prep the fruit and nuggets separately, then assemble each morning. On second thought, prepping daily is probably less hassle than dealing with mushy fruit.
And, just as an aside (since we're talking lunchboxes), did you ever realize how socks and reusable bento picks both seem to vanish at the same rate? Maybe there's a secret portal in my laundry room. Anyway, here's hoping your bento box comes back empty and your socks come back in pairs.
Ingredients
- 12 chicken nuggets (store-bought or homemade)
- 1 cup strawberries, hulled and halved
- 1 cup seedless grapes
- 1 cup pineapple chunks
- 1 cup cantaloupe, cubed
- 8 wooden skewers (small, for kabobs)
- ½ cup baby carrots
- ½ cup cucumber slices
- ¼ cup ranch dressing (for dipping, optional)
Instructions
-
1Preheat the oven to 400°F (200°C). Arrange the chicken nuggets on a baking sheet and bake for 12-15 minutes, or until golden and heated through.
-
2While the chicken nuggets are baking, prepare the fruit kabobs. Thread strawberries, grapes, pineapple chunks, and cantaloupe cubes alternately onto the wooden skewers.
-
3Slice the cucumber and arrange with baby carrots in the bento box compartments.
-
4Once the chicken nuggets are cooked, let them cool slightly before placing them in the bento box.
-
5Add a small container of ranch dressing for dipping, if desired. Close the bento box and refrigerate until ready to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!