Coconut Chicken with Pineapple Fried Rice

Health score
22%
Coconut Chicken with Pineapple Fried Rice
50 min.
4
708kcal

Suggestions


Are you ready to elevate your dinner experience with a tropical twist? Introducing Coconut Chicken with Pineapple Fried Rice! This delightful dish combines the succulent flavors of tender chicken breasts coated in a crunchy coconut and panko crust, infused with a hint of Caribbean jerk seasoning. The result is a tantalizing combination of textures and tastes that is sure to impress your family and friends.

Imagine the crispy, golden-brown chicken—perfectly baked to juicy perfection—served alongside fragrant, savory pineapple fried rice. The rice, with its bright notes of sweet pineapple and vibrant bursts of vegetables, creates a delicious contrast that complements the rich coconut chicken beautifully. It’s a meal that transports you straight to a sun-soaked beach paradise with every bite.

But it's not just a feast for the palate; it's also visually stunning. The golden coconut chicken and colorful fried rice make for an appetizing presentation that will have everyone at the table reaching for more. Plus, with a total preparation and cooking time of just 50 minutes, this dish fits seamlessly into your busy lifestyle without compromising on flavor or quality. Perfect for lunch or dinner, Coconut Chicken with Pineapple Fried Rice is your new go-to recipe for both special occasions and weeknight dinners. Get ready to indulge in a culinary adventure that brings the essence of the tropics straight to your kitchen!

Ingredients

  • tablespoons canola oil 
  • tablespoon caribbean jerk seasoning 
  • 24 oz skinned and boned chicken breasts 
  • 0.3 cup cornstarch 
  • large egg whites 
  • servings pineapple fried rice 
  • cup panko bread crumbs (Japanese breadcrumbs)
  • cup coconut or sweetened flaked

Equipment

  • frying pan
  • oven
  • whisk
  • plastic wrap
  • rolling pin
  • meat tenderizer

Directions

  1. Preheat oven to 32
  2. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.
  3. Stir together cornstarch and jerk seasoning in a shallow dish.
  4. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third shallow dish.
  5. Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.
  6. Cook chicken in hot oil in a large, nonstick ovenproof skillet over medium heat 1 to 2 minutes on each side or until golden.
  7. Transfer skillet to oven, and bake at 325 for 15 to 20 minutes or until chicken is done.
  8. Sprinkle with salt and black pepper to taste.
  9. Serve with fried rice.

Nutrition Facts

Calories708kcal
Protein26.21%
Fat30.81%
Carbs42.98%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-9
Nutrition Score
25.743478448495%

Nutrients percent of daily need

Calories:707.58kcal
35.38%
Fat:23.97g
36.87%
Saturated Fat:8.08g
50.49%
Carbohydrates:75.22g
25.07%
Net Carbohydrates:69.67g
25.34%
Sugar:11.01g
12.23%
Cholesterol:108.86mg
36.29%
Sodium:1008.59mg
43.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:45.87g
91.74%
Vitamin B3:20.73mg
103.67%
Selenium:65.56µg
93.66%
Vitamin B6:1.34mg
67.06%
Vitamin A:2144.03IU
42.88%
Phosphorus:412.72mg
41.27%
Potassium:941.61mg
26.9%
Vitamin B5:2.59mg
25.86%
Vitamin B1:0.35mg
23.52%
Vitamin B2:0.39mg
23.12%
Fiber:5.55g
22.19%
Manganese:0.41mg
20.36%
Vitamin E:2.94mg
19.57%
Magnesium:66.55mg
16.64%
Iron:2.45mg
13.59%
Vitamin K:10.93µg
10.41%
Zinc:1.45mg
9.67%
Copper:0.17mg
8.73%
Folate:32.71µg
8.18%
Vitamin B12:0.41µg
6.79%
Calcium:66.21mg
6.62%
Vitamin C:3.26mg
3.95%
Vitamin D:0.17µg
1.13%
Source:My Recipes