Baked Coconut Chicken and Pineapple Fried Rice

My son phoned while I was fixing supper the other night and he asked me what I was cooking.  When I told him, he asked if I would send him the recipe.  Since I haven't shared a recipe for a while, thought I would share it with you also.  Can't remember where I found the original recipe but I do remember that I modified it quite a bit when I first started making it.  Hope you enjoy!

Makes 2 servings (Easy to double)

Baked Coconut Chicken

Ingredients

• 2 skinless, deboned chicken breasts (approx. 6 ounces each)
• ⅛ cup arrowroot powder
• 1 teaspoon Caribbean jerk seasoning
• 1 large egg white
• ½ cup sweetened flaked coconut
• ½ cup panko bread crumbs
• 3 tablespoons coconut oil

Instructions

1. Preheat oven to 325°.
2. Place each chicken breast between 2 sheets of waxed paper; flatten to 1/2-inch thickness, using flat side of a meat mallet.
3. Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third shallow dish.
4. Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.
5. Cook chicken in hot oil in a large, nonstick ovenproof skillet over medium heat 1 to 2 minutes on each side or until golden.
6. Transfer skillet to oven, and bake for 15 to 20 minutes or until chicken is done (165º). Turn halfway through cook time.
7. Sprinkle with salt and black pepper to taste.

 

Notes

• Can use plastic wrap instead of waxed paper.  I have also used freezer paper.
• Can use rolling pin and roll rather than pound with meat mallet.
• Can use cornstarch instead of arrowroot powder.
• If you like spicier, you can increase the Caribbean jerk seasoning.
• Can brown chicken in skillet and transfer to cookie sheet covered in parchment paper.
• I have also made this with turkey cutlets and mild fish (tilapia, cod, swai).

 

Pineapple Fried Rice

Ingredients

• 2 tablespoons butter
• ½ cup diced fresh pineapple
• ½ cup diced sweet onion
• 1 teaspoon minced garlic
• 1 teaspoon Go Chu Jang sauce
• 1 ½ cups cold cooked basmati rice
• ¼ cup diced red bell pepper
• 3 tablespoons chopped fresh cilantro
• ¼ teaspoon red pepper flakes
• 1 teaspoon lime zest
• 1 teaspoon lime juice
• ¼ cup loosely packed cilantro leaves

Instructions

1. Melt butter in a large nonstick skillet over medium-high heat; add pineapple, onion, garlic and Go Chu Jang.
2. Sauté 6 to 8 minutes or until onions are lightly caramelized.
3. Add rice, red bell pepper, chopped cilantro, red pepper flakes, lime zest and lime juice; stir-fry 5 minutes or until thoroughly heated.
4. Remove from heat, and stir in cilantro leaves. Add salt to taste.

Notes

• Can use Sriracha instead of Go Chu Jang.
• Can use canned unsweetened pineapple instead of fresh pineapple.
• If you like spicier, you can increase the red pepper flakes…just remember that you have the Caribbean jerk seasoning on the chicken. 
• I usually use brown basmati rice but you can use whatever rice you prefer.

Please feel free to contact me if you have any questions.   As always, if you try any of these recipes, I would love any feedback you care to give.