Baked Coconut Chicken with Sweet Chili Pineapple Sauce
This Healthy Baked Coconut Chicken with Sweet Chili Pineapple Sauce is incredibly tasty and is just as irresistible as the fried version.
Course: Main Course
1/2cupunsweetened coconut flakes
1 1/2cupswhole-wheat panko breadcrumbs
1/2cupwhole-wheat flouryou can sub white flour
1poundchicken breastcut into 1 inch chunks
salt and pepper to taste
8ouncesunsweetened crushed pineapple in juice
1teaspoonchili garlic sauce
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the coconut on the baking sheet and bake about 7 minutes or until a pale golden brown. Stir occasionally while baking. Remove from oven and completely cool.
In a small mixing bowl combine 6 tablespoons of the toasted coconut with panko crumbs.
Increase the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set aside.
Place the flour on a plate or in a shallow dish.
In a medium bowl whisk the eggs whites and coconut extract until it is extremely foamy but not holding stiff peaks.
Dredge a piece of chicken in the flour, completely covering, shaking off all extra. Add the chicken to the egg whites and toss to coat completely. Add the chicken pieces a few at a time to the panko crumbs, make sure that each chicken piece is completely covered and coated.
Place the breaded chicken on the wire racks and season with salt and pepper to taste.
Place in the oven and bake until golden, crispy and cooked all the way through, about 8-12 minutes. Make sauce while baking.
In a blender, puree the pineapple with the juice and the chili sauce until smooth. Season with salt and pepper to taste.
After they are done baking, sprinkle remaining toasted coconut over the chicken. Serve with pineapple puree and enjoy!
Adapted from Rocco Dispirito’s Baked Coconut Shrimp recipe