coconut chicken with pineapple fried rice

Name: Coconut Chicken with Pineapple Fried Rice
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Caribbean
Ingredients: 4 - 6-oz. boneless, skinless chicken breasts; 1/4 cup(s) cornstarch; 1 tablespoon(s) caribbean jerk seasoning; 2 large egg whites; 1 cup(s) sweetened flaked coconut; 1 cup(s) panko breadcrumbs; 3 tablespoon(s) canola oil; ## PINEAPPLE-FRIED RICE; 3 tablespoon(s) butter; 1 cup(s) diced fresh pineapple; 3/4 cup(s) diced sweet onion; 1 teaspoon(s) asian chili-garlic sauce; 3 cup(s) cooked, cooled basmati rice; 1/2 cup(s) red bell pepper, diced; 3 tablespoon(s) fresh cilantro, chopped; 2 teaspoon(s) fresh lime zest; 1/2 cup(s) loosely packed fresh cilantro leaves, chopped

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49 Pinches 2 Photos

Daily Inspiration S

Deep In The Heart of, TX

Updated on Jul 7, 2015

Enjoy a tropical night with this dish! Recipe from Southern Living. *Cooking time does not include preparing rice.

Rate

prep time 30 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

4 - 6-oz. boneless, skinless chicken breasts
1/4 cup cornstarch
1 tablespoon caribbean jerk seasoning
2 large egg whites
1 cup sweetened flaked coconut
1 cup panko breadcrumbs
3 tablespoons canola oil
PINEAPPLE-FRIED RICE
3 tablespoons butter
1 cup diced fresh pineapple
3/4 cup diced sweet onion
1 teaspoon asian chili-garlic sauce
3 cups cooked, cooled basmati rice
1/2 cup red bell pepper, diced
3 tablespoons fresh cilantro, chopped
2 teaspoons fresh lime zest
1/2 cup loosely packed fresh cilantro leaves, chopped

How To Make coconut chicken with pineapple fried rice

Step 1

Preheat oven to 325 degrees. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.

Step 2

Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third dish.
Step 3

Dredge the chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut/breadcrumb mixture, pressing gently to adhere.
Step 4

Cook chicken in hot oil in a large, nonstick ovenproof skillet over medum heat 1-2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325 degrees for 15-20 minutes or until chicken is done. sprinkle with salt and black pepper to taste. Serve with fried rice.
Step 5

To make the fried rice - melt 3 tbsp. butter in a large nonstick skillet over medium-high heat. Add 1 cup diced fresh pineapple, 3/4 cup onion and 1 tsp. Asian chili-garlic sauce, and saute 6-8 minutes or until onions are lightly caramelized. Add 3 cups cooked, cooled basmati rice, 1/2 cup red bell pepper, 3 tbsp. chopped cilantro, and 2 tsp. lime zest; stir-fry 5 minutes or until thoroughly heated. Remove from heat, and stir in 1/2 cup loosely packed cilantro leaves. Add salt to taste.
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