Best Pina Colada Chicken Recipes

COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE

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.

COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)

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.

PINA COLADA CHICKEN

Steps:

• In a large skillet, heat the oil over medium heat.
• Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
• Remove to a platter and cover to keep warm.
• Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
• Stir in the pineapple and cherries and return the chicken to the skillet.
• Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

COCONUT CHICKEN BITES WITH PINA COLADA SAUCE

Steps:

• 1. Melt butter in sauce pan.
• 2. Add brown sugar and stir over med heat until sugar is melted and browns slightly.
• 3. Add flour, stirring until well blended over med heat. Mixture will thicken.
• 4. Add juice and coconut milk to sauce mixture. While cooking over low heat mixture will thicken, stir occasionally. While sauce is simmering prepare chicken.
• 5. Cut raw chicken into bite size pieces.
• 6. Place chicken pieces into a bowl with the buttermilk.
• 7. Place flour, panko, coconut and seasonings in plastic bag, mix well. Place chicken in bag, a few pieces at a time and shake to cover well.
• 8. Place chicken pieces on parchment lined baking pan. Drizzle with melted butter.
• 9. Bake at 400 degrees for 15 - 20 minutes until cooked through and browned.

PINA COLADA CHICKEN

Steps:

• Place chicken in a shallow glass baking dish.
• Place all other ingredients in a blender and blend thoroughly. Reserve 1/2 cup pina colada sauce, cover and refrigerate until ready to use for basting. Pour remaining pina colada marinade over chicken, cover and refrigerate 3 to 4 hours, or overnight.
• Preheat grill to medium-high heat. Grill chicken 3 to 4 minutes per side, basting with reserved pina colada sauce and turning over frequently, until no pink remains and the juices run clear.

COCONUT CHICKEN TENDERS WITH PINA COLADA DIP

Steps:

• Mix the flour, sugar, salt, pepper, garlic powder and onion powder in a shallow bowl.
• In a separate shallow bowl, whisk the eggs together then pour in the coconut milk and whisk again to combine.
• In a separate bowl, mix the breadcrumbs and coconut together.
• Heat the coconut oil in a large frying pan over low-high heat to 350 degrees Fahrenheit.
• Dredge a chicken tender in the flour, then in the egg mixture, then press the breadcrumb mixture onto the chicken.
• Fry in the oil for 3-4 minutes on each side or until golden in color.
• Repeat the process with the remaining chicken tenders but add no more than 3 tenders to the pan at one time.
• Once cooked, remove the chicken from the pan and drain off the excess oil on a plate with a paper towel or on a cookie cooling rack.
• While the chicken is frying, blend the sweetened condensed coconut milk, pineapple and salt together and pour it into a small bowl.
• Once all of the chicken has been fried, serve immediately with freshly chopped cilantro and the dipping sauce.

PIñA COLADA CHICKEN SALAD RECIPE - (4.7/5)

Steps:

• Preheat oven to 400°F. Dredge chicken in flour, egg, and shredded coconut and transfer to a baking sheet. Season generously with salt and pepper. Bake until cooked through and coconut is golden, about 12 minutes. Meanwhile, arrange salad. In a large bowl combine romaine, red pepper, pineapple, and chicken. In a small bowl whisk together coconut milk, lime juice and zest, and crushed red pepper flakes and season with salt. Drizzle salad with dressing and serve.