I have a confession to make. I licked my plate, *shame.* Warm, sweet pineapple juice mixed with Thai chili sauce and crispy coconut bits was just too much for me to resist. When dinner is this tropical, it’s sure to be a crowd pleaser. I can’t wait to make it again!
To make it, start by getting some thinly-sliced chicken breasts. You can buy the chicken thinly sliced, or you can cut regular chicken breasts in half horizontally. Salt and pepper both sides of the chicken very well. Then, scramble one egg in one dish, and mix together 1/4 cup of unsweetened coconut flakes and 1/4 cup of panko breadcrumbs in another dish. If you want to make triple coconut chicken, you can whisk a few tablespoons of coconut milk in with the egg. Then, coat your chicken breast in the egg, let the excess drip off, and coat it in the coconut mixture. Press the mixture into the chicken so it sticks well. Heat 1 tablespoon of coconut oil in a skillet over medium-high heat, and cook the chicken on both sides until the breading is golden brown and the chicken is cooked through. The cook time will vary depending on the thickness of your chicken- mine took about 3 minutes per side.
While the chicken is cooking, put some pineapple wedges on a hot, ungreased grill pan. Let them cook until they get grill marks. Also, make sure you have access to sweet Thai chili sauce. It is the glue that holds this dish together! While the chicken and pineapple are good on their own, this sauce really turns them into something crave-worthy and special. My dad is OBSESSED with this sauce. In fact, two separate people (myself included) bought him bottles as gifts before. My mom panics when Trader Joe’s runs out of it (even though you can buy it elsewhere), so it’s always safe to have a stockpile in the house.
Serve the crispy chicken with a side of the grilled pineapple and a nice dollop of the chili sauce. The colors are beautiful and make me want to go to Hawaii. The taste is amazing, and, well, it makes me want to lick my plate. It’s best to get a bit of each component of this meal in every bite. I hope this one makes you smile!
This recipe was adapted from Budget Bytes.
- Chicken breast- 1 package
- Unsweetened, flaked coconut- 1/4 cup
- Panko breadcrumbs- 1/4 cup
- Coconut oil- 1 tablespoon
- Sweet Thai chili dipping sauce
- Egg- 1
- Salt and pepper