Coconut Chicken Bites with Pina Colada Sauce

Chris Adlfinger


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.


☆☆☆☆☆ 0 votes

20 Min
20 Min



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

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

How to Make Coconut Chicken Bites with Pina Colada Sauce


  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.

Printable Recipe Card

About Coconut Chicken Bites with Pina Colada Sauce

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

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