Coconut Chicken with Pineapple Fried Rice

Coconut Chicken with Pineapple Fried Rice | Kathy's Kitchen Table

So, our oven has not been working. I tried to roast a butternut squash the other day for this delicious looking salad and the oven would not heat. It was stuck at 350. After nearly 2 hours of trying to roast the squash, I gave up and called Maytag.

New ovens should not break?



After waiting a week for a service call,it is going to be a week or longer waiting for a new part. It’s so frustrating not being able to use my oven. All I want to do is bake cookies and brownies. So, you are bound to see a lot of recipes here there do not use the oven over the next few days!

Thankfully, I was able to make this Coconut Chicken before my oven died. While I ate this, it was mighty cold outside. I imagined being somewhere warm and tropical (Hawaii would be good) enjoying this meal outside by the beach. This is a great meal for spring. The Pineapple Fried Rice is fresh with enough flavors to transport you to a tropical beach. In fact, I’m wishing I had some now as it is pouring snow.

The chicken calls for Caribbean Jerk seasoning. If you don’t already have some on hand, you can easily make it with ingredients already in your pantry. I used this recipe and just left out the oil. Super simple!

Coconut Chicken with Pineapple Fried Rice
Plan ahead! The rice needs to be cooked and cooled before making the fried rice.
  • For the Coconut Chicken:
  • 4 boneless, skinless thin chicken breasts
  • ¼ cup cornstarch
  • 2 tablespoons Caribbean Jerk seasoning
  • 2 egg whites
  • 1 cup sweetened coconut
  • 1 cup panko
  • 3 tablespoons canola oil
  • For the Pineapple Fried Rice:
  • 3 tablespoons butter
  • 1 cup fresh, diced, pineapple
  • 1 onion, diced
  • 1 teaspoon Asian chili-garlic sauce (such as Mongolian Fire Oil)
  • 3 cups cold, cooked basmati rice
  • ½ red pepper, diced
  • zest of lime
  1. For the chicken:
  2. Preheat the oven to 325 degrees F. Spray a 9×13 baking dish with cooking spray and set aside.
  3. In 3 separate shallow dishes, such as a pie plate, combine cornstarch and jerk seasoning in one, whisked egg whites in a second, and coconut and panko in the third dish.
  4. Place the chicken breast, one at a time in the cornstarch mixture, dip in the egg whites and then press the chicken into the coconut mixture.
  5. In a large skillet, add the oil and heat until hot. Add the chicken and cook until golden brown on each side. You are not cooking the chicken all the way through, just browning the outside.
  6. Transfer the chicken to the prepared baking dish and bake for 15-20 minutes or until the chicken is done. Sprinkle with salt and pepper.
  7. For the fried rice:
  8. Melt butter in a large skillet over medium heat. Add pineapple, onion and chili-garlic sauce. Saute until onions are lightly caramelized. Add the rice, bell pepper, and lime zest. Cook, stirring often, until the mixture is thoroughly heated. Season with salt to taste. Serve with coconut chicken.

Recipe Source: Southern Living

Linked to: Wake Up Wednesdays, Show Stopper Saturday, Saturday Show and Tell and Weekend Potluck

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