Coconut Chicken with Tropical Fruit Sauce
Transport your taste buds to a tropical paradise with this irresistible Coconut Chicken with Tropical Fruit Sauce! Juicy, tender chicken breasts are coated in a golden, crispy crust made from a delicious blend of shredded coconut and panko breadcrumbs, bringing a perfect balance of crunch and flavor. To elevate the dish, a luscious homemade sauce bursting with the vibrant flavors of pineapple, mango, orange juice, and a touch of honey adds a sweet and tangy twist. This recipe combines quick skillet searing for that perfect crispy exterior with oven baking to keep the chicken moist and perfectly cooked. Ready in less than an hour, this tropical-inspired feast is perfect for weeknight dinners or a unique, crowd-pleasing main course. Serve it with a drizzle of the sauce and fresh fruit garnishes for a meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Unsweetened shredded coconut
- 0.5 cup Panko breadcrumbs
- 0.5 cup Vegetable oil
- 1 cup Fresh pineapple chunks
- 1 cup Mango chunks
- 0.5 cup Orange juice
- 2 tablespoons Honey
- 1 tablespoon Fresh lime juice
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
Preheat oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
Dredge each chicken breast first in the flour, then in the eggs, and finally in the coconut-panko mixture, pressing gently to ensure an even coating.
Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts for 2-3 minutes on each side, or until golden brown. Transfer the chicken to a baking sheet.
Bake the chicken in the preheated oven for 15-18 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the tropical fruit sauce. In a blender, combine the pineapple chunks, mango chunks, orange juice, honey, and lime juice. Blend until smooth.
Pour the blended sauce into a small saucepan and bring to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the sauce and cook for an additional 1-2 minutes, or until slightly thickened.
Remove the chicken from the oven and let it rest for 5 minutes.
Serve the coconut-crusted chicken with the tropical fruit sauce drizzled over the top. Garnish with extra fresh fruit or lime wedges, if desired.
Nutrition Facts
Calories |
3454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 94.0 g | ||
| Protein | 247.7 g | 495% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 219 mg | 17% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2938 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
