Best Coconut Chicken Tenders With Pina Colada Dip Recipes

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COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE



Coconut Chicken Fingers With Pina Colada Dipping Sauce image

Make and share this Coconut Chicken Fingers With Pina Colada Dipping Sauce recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 cup sweetened flaked coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breast halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter, melted
4 ounces liquid pina colada nonalcoholic drink mix
3 ounces sour cream
3 ounces crushed pineapple, drained

Steps:

  • Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
  • Dip chicken strips into egg, then coat with coconut mixture.
  • Place in shallow baking pan and drizzle with melted butter.
  • Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
  • To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.

Nutrition Facts : Calories 1155.7, Fat 67.6, SaturatedFat 42, Cholesterol 415.5, Sodium 1440.8, Carbohydrate 54.6, Fiber 3.4, Sugar 28, Protein 81.5

COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE



Coconut Chicken Strips with Pina Colada Sauce image

Made-from-scratch breaded coconut breaded chicken strips with a sweet pina colada dipping sauce. You're going to want to add these to your regular meal rotation

Provided by Momma Cyd

Categories     Main Course

Time 2h45m

Number Of Ingredients 13

2 Tablespoons hot sauce
2 Tablespoons lime juice
1½ cups canned coconut milk
6 boneless, skinless chicken breasts (cut into strips)
2 cups bread crumbs
2 cups sweetened coconut flakes
1 teaspoon salt
1½ teaspoons curry powder
1 teaspoon onion powder
½ teaspoon pepper
1 cup sour cream
1 cup crushed pineapple (drained well)
1 cup pina colada drink mix

Steps:

  • Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
  • Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil and spray with non stick cooking spray.
  • Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
  • Remove chicken from the marinade and roll each strip in the bread crumb mixture.
  • Place on the prepared pan and bake for 30 minutes or until juices run clear.

Nutrition Facts : Calories 481 kcal, Carbohydrate 39 g, Protein 24 g, Fat 26 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 69 mg, Sodium 764 mg, Fiber 5 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving

CRISPY COCONUT CHICKEN WITH PIñA COLADA DIPPING SAUCE



Crispy Coconut Chicken with Piña Colada Dipping Sauce image

This recipe is paleo, Whole30, gluten free, and dairy free. It can be made low carb and keto by omitting the dipping sauce, reducing the amount of pineapple, or even using a sugar-free pineapple syrup. Please note that this sugar-free pineapple syrup does contain Splenda, which is not a sweetener that I recommend.

Provided by Kit

Categories     Appetizers     Comfort Food     Dinner     Lunch     Snacks

Number Of Ingredients 11

1 1/4 lb chicken breasts (cut into strips (or chicken tenders))
Avocado oil for frying*
2 eggs
1 cup unsweetened shredded coconut
1/4 cup + 2 Tbsp coconut flour
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
13.5 oz can coconut milk
1 cup chopped (150g pineapple pieces)
1 pinch sea salt

Steps:

  • Remove chicken from refrigerator 30 minutes prior to beginning the recipe to allow it to come closer to room temperature.
  • Make the dipping sauce. Turn coconut milk can upside down and open the top. Pour off coconut water and discard or save for another recipe. What is left is the coconut cream that you will use for this recipe. Scoop out the coconut cream and blend it together with the pineapple and sea salt in a food processor, blender, or using a bowl and stick blender.
  • Heat oil in a large skillet over medium heat. You want about 1/2 inch of oil in the pan. I like to use my 15-inch cast iron skillet for this recipe.
  • Bread the chicken while oil is heating up. Begin by whisking the 2 eggs in a bowl. Pour 1/4 cup of the coconut flour into another bowl. And in a third bowl, combine the shredded coconut, 2 Tbsp coconut flour, sea salt, pepper, and garlic powder and mix well. Dredge chicken strips, one by one, in coconut flour, then egg, then the shredded coconut mixture and set aside.
  • Fry the chicken. When the oil reaches 370ºF (188ºC), begin frying the chicken strips by placing them gently into the oil, one by one. Make sure not to crowd the pan and work in batches. Monitor oil temperature and keep it around 325ºF (163ºC) during cooking (should still be on medium heat). Fry each piece for about 5-6 minutes per side or until golden brown on all sides (internal temperature of 165ºF (74ºC)).
  • Remove to a wire rack. Remove chicken pieces to a wire rack and keep warm in oven if desired. The wire rack helps the oil drain and helps the chicken stay nice and crispy! Don't be tempted to drain them on paper towels or they may become soggy from the excess oil and moisture.
  • Serve crispy coconut chicken with piña colada dipping sauce and enjoy!

COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)



Coconut Chicken With Pina Colada Dip (7 Points Ww) image

Haven't tried it yet but it sounds great! It looks like a wonderful Summer meal! Let me know if you try it and I will post a review as soon as I get to make it!

Provided by Redsie

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14 ounce) can light coconut milk
1 lb boneless skinless chicken breast
3/4 cup breadcrumbs
1/2 cup sweetened flaked coconut
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 ounces crushed pineapple
3 ounces fat free sour cream
4 ounces pina colada nonalcoholic drink mix (no alcohol)

Steps:

  • Preheat oven to 400°F.
  • Combine first 3 ingredients in a large plastic bag.
  • Add chicken to bag and seal.
  • Marinate in fridge 1½ hours - turn bag occasionally.
  • Combine bread crumbs, coconut, salt, and pepper in a bowl.
  • Remove chicken from marinade; discard remaining marinade.
  • Dredge chicken, 1 pc at a time into bread crumb mixture.
  • Place chicken on a sprayed baking sheet
  • Coat top of chicken with cooking spray.
  • Bake for 30 minutes or until done.

Nutrition Facts : Calories 301.4, Fat 8.4, SaturatedFat 4.7, Cholesterol 74.5, Sodium 709.8, Carbohydrate 27.1, Fiber 1.7, Sugar 11, Protein 28.3

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