Coconut Chicken Strips with Pina Colada Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow bowl, whisk together the eggs and coconut milk. In another shallow bowl, combine the shredded coconut, breadcrumbs, salt, and pepper.
• STEP 3.Dip each chicken strip into the egg mixture, allowing any excess to drip off, then coat it in the coconut breadcrumb mixture. Place the coated chicken strip onto the prepared baking sheet. Repeat with the remaining chicken strips.
• STEP 4.Bake the chicken strips for 15-20 minutes, or until they are golden brown and cooked through.
• STEP 5.While the chicken strips are baking, prepare the pina colada sauce. In a blender, combine the pineapple chunks, coconut milk, lime juice, honey, and rum (optional). Blend until smooth and creamy.
• STEP 6.Serve the coconut chicken strips with the pina colada sauce on the side for dipping. Enjoy!

Cooking Tips

• For extra crispy chicken strips, you can lightly spray them with cooking spray before baking.
• If you prefer a stronger coconut flavor, you can add a teaspoon of coconut extract to the egg mixture.
• To make the chicken strips gluten-free, use gluten-free breadcrumbs or crushed gluten-free cereal instead of regular breadcrumbs.

Storage and Serving

• Leftover chicken strips can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken strips in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the chicken strips as an appetizer with toothpicks or as a main dish with a side of rice and vegetables.