So maybe it’s the yucky rain we’ve been having lately or the fact that it has been a depressingly long time since I’ve had a vacation, but I’ve been in a really tropical mood! So I was excited for this tropical recipe suggestion, courtesy of my food muse, Craig – who requested coconut shrimp. Well I didn’t have any shrimp but I did have chicken – so I created this recipe for baked coconut chicken fingers. I combined unsweetened coconut flakes with some breadcrumbs and curry powder for a crunchy, sweet and spicy treat.
Now you can’t just dip these exotic chicken fingers in any old ketchup. I was trying to figure out a tasty sauce to compliment the coconut and Craig suggested pineapple sauce. I tried one batch my way – which was a complete disaster – so then I tried Craig’s suggestion: fresh pineapple (canned will work), lime juice and some honey. The result was a chunky, sweet sauce that went sooo well with the crispy chicken fingers. We gobbled up the whole batch and I made another to last us a couple of days. It’s not a Caribbean vacation, but it was definitely the dose of tropical I needed.
- 1lb boneless, skinless chicken breast, cut into strips
- 2 eggs, lightly beaten
- ½ cup whole wheat breadcrumbs (or Panko)
- 1 cup unsweetened coconut flakes
- 1 tsp curry powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup pineapple chunks
- juice of ½ lime
- 1 tbsp honey
- Preheat oven to 375
- In a shallow bowl or dish, combine breadcrumbs, coconut, curry, salt and pepper
- Dredge each chicken strip in egg and then toss with coconut mixture until totally coated
- Arrange on a greased baking sheet
- Repeat until you have coated each piece of chicken
- Bake for 15-17 minutes, until coconut flakes are crisp and begin to brown
- While chicken bakes, combine pineapple, lime juice and honey in food processor and pulse lightly until combined
- Serve chicken fingers with pineapple dipping sauce!