Pina Colada Chicken Recipes

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 RECIPE (WITH PINA COLADA SAUCE)

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.

COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE

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.

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.