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