COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
CHICKEN IN COCONUT SAUCE
This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!
Provided by JAZZYCHAZZY
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
- Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
- Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 76.4 g, Cholesterol 68.4 mg, Fat 33.2 g, Fiber 1.5 g, Protein 29.7 g, SaturatedFat 22.2 g, Sodium 133.2 mg, Sugar 69.8 g
COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)
Haven't tried it yet but it sounds great! It looks like a wonderful Summer meal! Let me know if you try it and I will post a review as soon as I get to make it!
Provided by Redsie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Combine first 3 ingredients in a large plastic bag.
- Add chicken to bag and seal.
- Marinate in fridge 1½ hours - turn bag occasionally.
- Combine bread crumbs, coconut, salt, and pepper in a bowl.
- Remove chicken from marinade; discard remaining marinade.
- Dredge chicken, 1 pc at a time into bread crumb mixture.
- Place chicken on a sprayed baking sheet
- Coat top of chicken with cooking spray.
- Bake for 30 minutes or until done.
Nutrition Facts : Calories 301.4, Fat 8.4, SaturatedFat 4.7, Cholesterol 74.5, Sodium 709.8, Carbohydrate 27.1, Fiber 1.7, Sugar 11, Protein 28.3
CRISPY COCONUT CHICKEN WITH PIñA COLADA DIPPING SAUCE
This recipe is paleo, Whole30, gluten free, and dairy free. It can be made low carb and keto by omitting the dipping sauce, reducing the amount of pineapple, or even using a sugar-free pineapple syrup. Please note that this sugar-free pineapple syrup does contain Splenda, which is not a sweetener that I recommend.
Provided by Kit
Categories Appetizers Comfort Food Dinner Lunch Snacks
Number Of Ingredients 11
Steps:
- Remove chicken from refrigerator 30 minutes prior to beginning the recipe to allow it to come closer to room temperature.
- Make the dipping sauce. Turn coconut milk can upside down and open the top. Pour off coconut water and discard or save for another recipe. What is left is the coconut cream that you will use for this recipe. Scoop out the coconut cream and blend it together with the pineapple and sea salt in a food processor, blender, or using a bowl and stick blender.
- Heat oil in a large skillet over medium heat. You want about 1/2 inch of oil in the pan. I like to use my 15-inch cast iron skillet for this recipe.
- Bread the chicken while oil is heating up. Begin by whisking the 2 eggs in a bowl. Pour 1/4 cup of the coconut flour into another bowl. And in a third bowl, combine the shredded coconut, 2 Tbsp coconut flour, sea salt, pepper, and garlic powder and mix well. Dredge chicken strips, one by one, in coconut flour, then egg, then the shredded coconut mixture and set aside.
- Fry the chicken. When the oil reaches 370ºF (188ºC), begin frying the chicken strips by placing them gently into the oil, one by one. Make sure not to crowd the pan and work in batches. Monitor oil temperature and keep it around 325ºF (163ºC) during cooking (should still be on medium heat). Fry each piece for about 5-6 minutes per side or until golden brown on all sides (internal temperature of 165ºF (74ºC)).
- Remove to a wire rack. Remove chicken pieces to a wire rack and keep warm in oven if desired. The wire rack helps the oil drain and helps the chicken stay nice and crispy! Don't be tempted to drain them on paper towels or they may become soggy from the excess oil and moisture.
- Serve crispy coconut chicken with piña colada dipping sauce and enjoy!
COCONUT CHICKEN TENDERS RECIPE (WITH PINA COLADA SAUCE)
If you like piña coladas and getting caught in the rain... then you're going to LOVE these coconut chicken tenders with piña colada dip! Juicy chicken tenders are fried to perfection in sweet shaved coconut and dipped in a delicious pineapple and coconut milk sauce.
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Mix the flour, sugar, salt, pepper, garlic powder and onion powder in a shallow bowl.
- In a separate shallow bowl, whisk the eggs together then pour in the coconut milk and whisk again to combine.
- In a separate bowl, mix the breadcrumbs and coconut together.
- Heat the coconut oil in a large frying pan over low-high heat to 350 degrees Fahrenheit.
- Dredge a chicken tender in the flour, then in the egg mixture, then press the breadcrumb mixture onto the chicken.
- Fry in the oil for 3-4 minutes on each side or until golden in color.
- Repeat the process with the remaining chicken tenders but add no more than 3 tenders to the pan at one time.
- Once cooked, remove the chicken from the pan and drain off the excess oil on a plate with a paper towel or on a cookie cooling rack.
- While the chicken is frying, blend the sweetened condensed coconut milk, pineapple and salt together and pour it into a small bowl.
- Once all of the chicken has been fried, serve immediately with freshly chopped cilantro and the dipping sauce.
Nutrition Facts : Calories 530 kcal, Carbohydrate 34 g, Protein 44 g, Fat 24 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 191 mg, Sodium 1221 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
CARIBBEAN COCONUT-CHICKEN BITES
Steps:
- MIX first 4 ingredients. Refrigerate 20 min. or until ready to serve.
- TOP crackers with 2 avocado pieces, chicken, yogurt mixture, coconut and cilantro.
COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE
Make and share this Coconut Chicken Fingers With Pina Colada Dipping Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
- Dip chicken strips into egg, then coat with coconut mixture.
- Place in shallow baking pan and drizzle with melted butter.
- Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
- To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.
Nutrition Facts : Calories 1155.7, Fat 67.6, SaturatedFat 42, Cholesterol 415.5, Sodium 1440.8, Carbohydrate 54.6, Fiber 3.4, Sugar 28, Protein 81.5
COCONUT CHICKEN BITES
Make and share this Coconut Chicken Bites recipe from Food.com.
Provided by JANIC412
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix flour, coconut, salt, pepper and garlic powder together.
- Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan.
- Drizzle with melted butter.
- Bake approximately 25 minutes or until the chicken is browned and cooked through.
- Turn once during cooking.
- This is good served with an apricot or plum dipping sauce. Jan.
Nutrition Facts : Calories 1094.1, Fat 81.8, SaturatedFat 50.7, Cholesterol 319.5, Sodium 1046.4, Carbohydrate 34.6, Fiber 7.9, Sugar 3.3, Protein 57
COCONUT CHICKEN BITES
These tender nuggets are great for nibbling, thanks to the coconut, cumin, celery salt and garlic powder that season them. I've served the bites several time for parties, and everyone enjoyed them.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 185mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
PINA COLADA CHICKEN
This is another Mr. Food recipe that is prepared on the grill. Mr. Food is often on in the morning during my local news while I am eating breakfast and if I see a recipe that sounds good I post it here to make at a later date. That's why I have so many Mr. Food recipes listed here.
Provided by Shellbelle
Categories Chicken Breast
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a shallow glass baking dish.
- Place all other ingredients in a blender and blend thoroughly. Reserve 1/2 cup pina colada sauce, cover and refrigerate until ready to use for basting. Pour remaining pina colada marinade over chicken, cover and refrigerate 3 to 4 hours, or overnight.
- Preheat grill to medium-high heat. Grill chicken 3 to 4 minutes per side, basting with reserved pina colada sauce and turning over frequently, until no pink remains and the juices run clear.
Nutrition Facts : Calories 243.5, Fat 2.5, SaturatedFat 1.3, Cholesterol 68.4, Sodium 305.4, Carbohydrate 22.1, Fiber 0.5, Sugar 11.9, Protein 27.7
PINA COLADA CHICKEN
Found this recipe on ABC11's Mr Food section. Haven't tried this, but I think if you like Pina Coladas you'll like it. It probably makes a moist sweet bird.
Provided by Laurawombat Garcia
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over medium heat.
- Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
- Remove to a platter and cover to keep warm.
- Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
- Stir in the pineapple and cherries and return the chicken to the skillet.
- Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.
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