Coconut Crusted Chicken With Pineapple Salsa
This Coconut Crusted Chicken with Pineapple Salsa recipe is a delightful dish that brings the flavors of Saint Helenian cuisine to your table. The crispy coconut crust pairs perfectly with the fresh and tangy pineapple salsa, creating a tropical sensation in every bite.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup diced pineapple
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and diced
- 2 tablespoons lime juice
- Salt to taste
- Pepper to taste
Instructions
- In a bowl, mix together the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Dip each chicken breast into the beaten eggs, then coat with the coconut mixture, pressing gently to adhere.
- Heat a skillet over medium heat and add the coconut-crusted chicken. Cook for 6-7 minutes on each side, or until golden brown and cooked through.
- In a separate bowl, combine the diced pineapple, red onion, cilantro, jalapeño, and lime juice to make the salsa. Season with salt and pepper to taste.
- Serve the coconut-crusted chicken with the pineapple salsa on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Skillet Bowls Cutting board Knife
Tools
Tongs Measuring cups and spoons
Serving suggestions
Serving suggestions: Serve the coconut-crusted chicken with a side of steamed jasmine rice and a mixed green salad.
Tips & tricks
Tips: Make sure to pat the chicken dry before dipping it in the beaten eggs to help the coconut mixture adhere better.
Cost
$15