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.


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

1
Melt butter in sauce pan.
2
Add brown sugar and stir over med heat until sugar is melted and browns slightly.
3
Add flour, stirring until well blended over med heat. Mixture will thicken.
4
Add juice and coconut milk to sauce mixture. While cooking over low heat mixture will thicken, stir occasionally. While sauce is simmering prepare chicken.
5
Cut raw chicken into bite size pieces.
6
Place chicken pieces into a bowl with the buttermilk.
7
Place 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.
8
Place chicken pieces on parchment lined baking pan. Drizzle with melted butter.
9
Bake 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