Coconut Chicken with Mango-Pineapple Salsa

{something new for dinner}
When I was a kid, I used to get into my grandma's freezer, open up the old Pringle's can and eat the frozen coconut. She always kept it on the shelve on the inside of the door. I remember it well. She would walk in, see me eating said coconut and proceed to chase me out of the kitchen removing the can from my hands. Coconut always brings back memories from my grandma's for that exact reason. When I read this recipe, the coconut first caught my eye, and then whole mango-pineapple salsa sealed the deal. It was so good, can I just say that right off the bat? This will definitely be making another appearance in our household.
3 chicken breasts- trimmed and cut into small strips
1 egg, lightly beaten
1 1/2 cups shredded coconut*
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 mango- peeled and cut into small chunks
1 1/2 cup canned or fresh pineapple
2 tablespoons lime juice
cilantro (optional)

Preheat oven to degrees 400F, and line a baking sheet with foil- spray with cooking spray .In shallow bowl add the egg, salt, and cayenne pepper. In a second shallow bowl add coconut. Dip strips of chicken in egg mixture and allow excess to drip off- then dip in coconut, pressing down so more coconut sticks. Place on baking sheet. Repeat with each piece of chicken. 

Bake for 10-13 minutes, or until chicken is no longer pink and coconut is lightly browned. Meanwhile, combine mango, pineapple, lime juice and cilantro together in a bowl and mix slightly. And there ya go!
*You can use any type of coconut that you'd like- I used the really fine stuff, unsweetened. 
Source: Better Homes and Garden's Cookbook


  1. This comment has been removed by the author.

  2. I spelled a word wrong so I had to delete my previous comment. :) I said, "This looks so good that it makes me wish Seth liked coconut."


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