This Healthy Baked Coconut Chicken with Sweet Chili Pineapple Sauce is incredibly tasty and is just as irresistible as the fried version.

Baked Coconut Chicken with Sweet Chili Pineapple Sauce

I love coconut shrimp! I loved it fried; that is until I came across a baked version, a much healthier way to serve and eat it. That is when love became an obsession.

This Healthy Baked Coconut Chicken with Sweet Chili Pineapple Sauce is incredibly tasty and is just as irresistible as the fried version.
Now, I have 5 kids and naturally kids just love chicken nuggets, so I decided to add a twist by taking one of my favorites, coconut shrimp, and making it into one of theirs. That’s when I made this baked Coconut Chicken.

This Healthy Baked Coconut Chicken with Sweet Chili Pineapple Sauce is incredibly tasty and is just as irresistible as the fried version.
Healthy, delicious, and easy to prepare. What more could a mom ask for?
Enjoy! XOXO San

How do you make Baked Coconut Chicken with Sweet Chili Pineapple Sauce?

  • 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 while baking. Remove from oven and completely cool.

  • In a small mixing bowl combine 6 tablespoons of the toasted coconut with panko crumbs.
  • Increase the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set aside.
  • Place the flour on a plate or in a shallow dish.
  • In a medium bowl whisk the eggs whites and coconut extract until it is extremely foamy but not holding stiff peaks.
  • Dredge a piece of chicken in the flour, completely covering, shaking off all extra. Add the chicken to the egg whites and toss to coat completely. Add the chicken pieces a few at a time to the panko crumbs, make sure that each chicken piece is completely covered and coated.
  • Place the breaded chicken on the wire racks and season with salt and pepper to taste.

  • Place in the oven and bake until golden, crispy and cooked all the way through, about 8-12 minutes. Make sauce while baking.

  • In a blender, puree the pineapple with the juice and the chili sauce until smooth. Season with salt and pepper to taste.
  • After they are done baking, sprinkle remaining toasted coconut over the chicken. Serve with pineapple puree and enjoy!

Looking for more baked chicken take out recipes? Try my Baked Orange ChickenBaked Chicken Wontons, and Baked Honey Garlic Chicken Tenders.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Baked Coconut Chicken with Sweet Chili Pineapple Sauce pinterest image

Baked Coconut Chicken with Sweet Chili Pineapple Sauce

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6
Calories: 270 kcal
This Healthy Baked Coconut Chicken with Sweet Chili Pineapple Sauce is incredibly tasty and is just as irresistible as the fried version.

Ingredients
 

  • 1/2 cup unsweetened coconut flakes
  • 1 1/2 cups whole-wheat panko breadcrumbs
  • 1/2 cup whole-wheat flour you can sub white flour
  • 6 egg whites
  • 2 teaspoons coconut extract
  • 1 pound chicken breast cut into 1 inch chunks
  • salt and pepper to taste
  • 8 ounces unsweetened crushed pineapple in juice
  • 1 teaspoon chili garlic sauce

Instructions
 

  • 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 while baking. Remove from oven and completely cool.
  • In a small mixing bowl combine 6 tablespoons of the toasted coconut with panko crumbs.
  • Increase the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set aside.
  • Place the flour on a plate or in a shallow dish.
  • In a medium bowl whisk the eggs whites and coconut extract until it is extremely foamy but not holding stiff peaks.
  • Dredge a piece of chicken in the flour, completely covering, shaking off all extra. Add the chicken to the egg whites and toss to coat completely. Add the chicken pieces a few at a time to the panko crumbs, make sure that each chicken piece is completely covered and coated.
  • Place the breaded chicken on the wire racks and season with salt and pepper to taste.
  • Place in the oven and bake until golden, crispy and cooked all the way through, about 8-12 minutes. Make sauce while baking.
  • In a blender, puree the pineapple with the juice and the chili sauce until smooth. Season with salt and pepper to taste.
  • After they are done baking, sprinkle remaining toasted coconut over the chicken. Serve with pineapple puree and enjoy!

Notes

Adapted from Rocco Dispirito’s Baked Coconut Shrimp recipe
Calories: 270kcalCarbohydrates: 26gProtein: 23gFat: 7gSaturated Fat: 4gCholesterol: 48mgSodium: 291mgPotassium: 479mgFiber: 3gSugar: 7gVitamin A: 40IUVitamin C: 4.5mgCalcium: 45mgIron: 1.7mg
Tried this recipe?Let us know what you think!

Kids review: Everyone loved it except for Madden, remember my picky eater. He wouldn’t even try it, he would rather starve. Lol. Sigh.

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12 Comments

  1. Oh my, this looks so delicious. And it looks so crunchy…. yum! Definitely pinning. Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.

  2. This looks delicious! Thanks so much for sharing with the Let’s Get Real Party. We are starting a Facebook group for Let’s Get Real bloggers as a place where we can get to know each other a bit better and support each other’s blogs. We would love to have you join. If you’re interested, please send the email address for your personal FB page (we aren’t able to add people from their blog pages) to me at gc @ calmhealthysexy.com and I will send you an invitation to the group.

  3. This would be like heaven on a plate for my husband. I’m saving the recipe and will have to try this next week. So glad I found this on Inspire Me Wednesday. This is awesome.

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