Coconut Chicken Bites with Pina Colada Sauce

Chris Adlfinger

By
@godsdaughter

This is an adaption of another recipe. I recently took it to a Pot luck, the chicken bites disappeared quickly and everyone wanted the recipe. The chicken can be left in larger pieces for a main course, just adjust the baking time to assure that your chicken is fully cooked.
This is a pleasant change to the coconut shrimp. The sauce can be served over coconut shrimp for a refreshing change.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

CHICKEN

1 1/2 lb
chicken breast halves, skinless and boneless
1 c
flour
1/2 c
panko bread crumbs
1 c
coconut
salt and pepper for seasoning
1/2 c
buttermilk
1/2 c
melted butter

SAUCE

1 c
brown sugar
1/4 lb
butter
1/3 c
flour
1 1/2 c
pineapple juice
1/2 c
coconut milk

Step-By-Step

1Melt butter in sauce pan.
2Add brown sugar and stir over med heat until sugar is melted and browns slightly.
3Add flour, stirring until well blended over med heat. Mixture will thicken.
4Add juice and coconut milk to sauce mixture. While cooking over low heat mixture will thicken, stir occasionally. While sauce is simmering prepare chicken.
5Cut raw chicken into bite size pieces.
6Place chicken pieces into a bowl with the buttermilk.
7Place flour, panko, coconut and seasonings in plastic bag, mix well. Place chicken in bag, a few pieces at a time and shake to cover well.
8Place chicken pieces on parchment lined baking pan. Drizzle with melted butter.
9Bake at 400 degrees for 15 - 20 minutes until cooked through and browned.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: American