coconut chicken bites with pina colada sauce
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.
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yield
6 serving(s)
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For coconut chicken bites with pina colada sauce
- CHICKEN
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1 1/2 lbchicken breast halves, skinless and boneless
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1 cflour
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1/2 cpanko bread crumbs
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1 ccoconut
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salt and pepper for seasoning
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1/2 cbuttermilk
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1/2 cmelted butter
- SAUCE
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1 cbrown sugar
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1/4 lbbutter
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1/3 cflour
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1 1/2 cpineapple juice
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1/2 ccoconut milk
How To Make coconut chicken bites with pina colada sauce
-
1Melt butter in sauce pan. -
2Add brown sugar and stir over med heat until sugar is melted and browns slightly.
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3Add flour, stirring until well blended over med heat. Mixture will thicken.
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4Add juice and coconut milk to sauce mixture. While cooking over low heat mixture will thicken, stir occasionally. While sauce is simmering prepare chicken.
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5Cut raw chicken into bite size pieces.
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6Place chicken pieces into a bowl with the buttermilk.
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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.
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8Place chicken pieces on parchment lined baking pan. Drizzle with melted butter.
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9Bake at 400 degrees for 15 - 20 minutes until cooked through and browned.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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