Crispy Coconut Chicken with Fresh Pineapple Salsa
Bring the flavors of the tropics to your dinner table with this Crispy Coconut Chicken served with a vibrant and juicy Pineapple Salsa! It’s the perfect blend of crunchy, savory, sweet, and tangy. Ideal for a quick weeknight meal or a summer-themed dinner!
Ingredients:
For the Coconut Chicken:
2 boneless, skinless chicken breasts
1 cup unsweetened shredded coconut
1/2 cup panko breadcrumbs
1/2 cup all-purpose flour
2 eggs, beaten
1 tsp garlic powder
1 tsp paprika
Salt & black pepper to taste
For the Pineapple Salsa:
1 cup fresh pineapple, diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 tbsp lime juice
1 tsp honey
Instructions:
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut chicken breasts into strips.
3. In a bowl, combine shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
4. Dredge each chicken strip in flour, dip in beaten eggs, then coat with the coconut mixture.
5. Arrange the coated chicken strips on the baking sheet. Bake for 20–25 minutes, or until golden brown and crispy.
6. While the chicken bakes, prepare the pineapple salsa by mixing together the diced pineapple, red onion, cilantro, lime juice, and honey in a bowl.
7. Serve the crispy coconut chicken hot, topped with a generous spoonful of the zesty pineapple salsa.
Time & Nutrition:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: ~320 kcal per serving
Servings: 2
Perfect For:
Easy tropical dinners
Summer weeknight meals
Healthy baked chicken recipes
Meal prep with fruity flavor twists
Coconut Chicken, Pineapple Salsa, Tropical Dinner, Baked Chicken
