Coconut Chicken with Pineapple Fried Rice

By Shelly17

Ingredients

• Pineapple Fried Rice:
• 4 4 4 (6-oz.) skinned and boned chicken breasts
• 1/4 1/4 1/4 cup cornstarch
• 1 1 1 tablespoon Caribbean jerk seasoning
• 2 2 2 large egg whites
• 1 1 1 cup sweetened flaked coconut
• 1 1 1 cup panko (Japanese breadcrumbs)
• 3 3 3 tablespoons canola oil
• 3 3 3 tablespoons butter
• 1 1 1 cup diced fresh pineapple
• 3/4 3/4 3/4 cup diced sweet onion
• 1 1 1 teaspoon Asian chili-garlic sauce
• 3 3 3 cups cold cooked basmati rice
• 1/2 1/2 1/2 cup diced red bell pepper
• 3 3 3 tablespoons chopped fresh cilantro
• 2 2 2 teaspoons lime zest
• 1/2 1/2 1/2 cup loosely packed cilantro leaves
• to to taste

Preparation

Step 1

1. Preheat oven to 325°. 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.

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 shallow dish.

3. Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.

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