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Coconut Chicken with Pineapple-Mango Salsa


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Rate this recipe 4/5 (2 Votes)


  • 1 egg, lightly beaten
  • 1 tbsp. vegetable oil
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1-1/4 cups flaked coconut
  • 14 to 16 ozs. chicken breasty tenderloins
  • 1 8 oz. can pineapple tidbits (juice pack) drained
  • 1 cup chopped refrigerated mango slices (about 10)
  • 2 tbsp. snipped fresh cilantro (optional)
  • 1 tbsp. lime juice
  • 1/4 tsp. salt


Servings 4


Step 1

1. Preheat oven to 400 degrees F. Line a large baking sheet with foil; lightly grease foil. Set pan aside.

2. In a shallow bowl whisk toghether egg, oil, 1/4 tsp of the salt, and the cayenne pepper. Spread coconut in a second shallow bowl. Dip each chicken piece in egg mixture, allowing excess to drip off. Coat chicken pieces with coconut. Arrange chicken on the prepared baking sheet. Bake for 10 to 12 minutes or until chicken is no longer pink (170 degrees F.)

3. Meanwhile, for salsa, ion a medium bowl combine pineapple, mango, cilantro (if desired), lime juice, and the remaining 1/4 tsp. salt. Serve with chicken.


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