Baked Coconut Chicken (Gluten & Dairy Free)

Baked coconut chicken with fresh pineapple?!? Mmmmmmm…. It’s not only got great tropical flavor, its healthy and allergy-friendly too! Tender chicken with a sweet, crunchy coating combined with fresh juicy pineapple and its like heavenly bliss in each bite! I’m also gonna teach you a few little tricks about pineapple…. when you’re at the store and need a ripe pineapple, pull out one of the leaves…..if it comes right off, it’s ripe and ready to eat! If it sticks and won’t come out or is hard to pull out, its not ripe yet! The other thing is if you put salt on fresh pineapple it actually cuts the acidity, and makes it sweeter without the acidic bite afterwards! Neat huh?! LOL, anyhow, the other thing I did was to slice a chicken breast in half horizontally so its nice and thin, then cut them into strips. If the chicken is too thick (which mine usually is cause I’m lazy most days!) it isn’t cooked when it should be done, then the outside gets overcooked and the meat gets dry! Yugh! But these turned out perfect!! Serve them up with a fresh green salad and you’ve got a healthy and flavorful meal in under 30 minutes! What’s not to love about that?! Give this one a try!! Next up….. Honey-Lime Grilled Chicken! YUM! Coming soon….. Enjoy! 🙂

Baked Coconut Chicken (Printable Version)

INGREDIENTS:

1 lb chicken, cut into thin strips
Cooking spray

1/4 cup GF flour
Pinch salt

Pinch garlic powder

1 large egg
pinch salt

1 cup GF Panko bread crumbs

1/2 cup sweetened shredded coconut
1/2 teaspoon salt

DIRECTIONS:

Preheat oven to 450 degrees Fahrenheit.

Spray aluminum foil lined baking sheet with non-stick cooking spray

Bowl 1- add flour and spices. Mix.

Bowl 2-Add eggs and salt. Beat lightly with fork.

Bowl 3- Add panko, coconut and salt. Mix.

Place chicken in flour, shake off excess flour.

Dip chicken in egg. Drip off excess.

Roll chicken in coconut panko mixture. Press mixture lightly into chicken.

Place breaded chicken tenders prepared baking sheet

Bake chicken for 18-20 minutes depending on thickness of the tenders.

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2 Comments »

  1. What a lovely idea!

    • NutMeg Said:

      Thanks! I LOVE toasted coconut! I’m thinking about trying an Almond Chicken next! 🙂


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