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coconut chicken with pineapple fried rice

(4 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Enjoy a tropical night with this dish! Recipe from Southern Living. *Cooking time does not include preparing rice.

(4 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For coconut chicken with pineapple fried rice

  • 4
    6-oz. boneless, skinless chicken breasts
  • 1/4 c
    cornstarch
  • 1 Tbsp
    caribbean jerk seasoning
  • 2 lg
    egg whites
  • 1 c
    sweetened flaked coconut
  • 1 c
    panko breadcrumbs
  • 3 Tbsp
    canola oil
  • PINEAPPLE-FRIED RICE
  • 3 Tbsp
    butter
  • 1 c
    diced fresh pineapple
  • 3/4 c
    diced sweet onion
  • 1 tsp
    asian chili-garlic sauce
  • 3 c
    cooked, cooled basmati rice
  • 1/2 c
    red bell pepper, diced
  • 3 Tbsp
    fresh cilantro, chopped
  • 2 tsp
    fresh lime zest
  • 1/2 c
    loosely packed fresh cilantro leaves, chopped

How To Make coconut chicken with pineapple fried rice

  • 1
    Preheat oven to 325 degrees. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.
  • 2
    Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third dish.
  • 3
    Dredge the chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut/breadcrumb mixture, pressing gently to adhere.
  • 4
    Cook chicken in hot oil in a large, nonstick ovenproof skillet over medum heat 1-2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325 degrees for 15-20 minutes or until chicken is done. sprinkle with salt and black pepper to taste. Serve with fried rice.
  • 5
    To make the fried rice - melt 3 tbsp. butter in a large nonstick skillet over medium-high heat. Add 1 cup diced fresh pineapple, 3/4 cup onion and 1 tsp. Asian chili-garlic sauce, and saute 6-8 minutes or until onions are lightly caramelized. Add 3 cups cooked, cooled basmati rice, 1/2 cup red bell pepper, 3 tbsp. chopped cilantro, and 2 tsp. lime zest; stir-fry 5 minutes or until thoroughly heated. Remove from heat, and stir in 1/2 cup loosely packed cilantro leaves. Add salt to taste.
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