Baked Coconut Chicken with Sweet Chili Pineapple Sauce

July 28, 2014

Baked Coconut Shrimp is incredibly tasty and just as irresistible as the fried version, but now you don’t have to resist!

½ cup unsweetened coconut flakes
1 ½ cups whole-wheat panko breadcrumbs
½ cup whole-wheat flour, you can sub white flour
6 egg whites
2 teaspoon coconut extract
1 lb. chicken breast, cut into 1 inch chunks
Salt and pepper to taste
8 ounce can unsweetened crushed pineapple crushed in juice
1 teaspoon chili garlic sauce, find this in the Oriental section at your grocery store

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the coconut on the baking sheet and bake about 7 minutes or until a pale golden brown. Stir occasionally during the baking....
See the full directions on my site

Nutritions

Calories
384

Sodium
118mg
4% DV

Fat
9g
14% DV

Protein
24g
49% DV

Carbs
51g
17% DV

Fiber
7g
28% DV