Our family loves chicken strips. We have brought chicken strips to a whole new level with these Coconut Chicken Strips. After they are done baking, you dip them into the amazing Pina Colada Dipping sauce and it’s absolutely Heavenly.
We love the crispy coating when these chicken strips are cooked, while the inside stays moist and tender. The coconut adds just the right amount of sweetness.
Coconut Chicken Strips are a healthier option because they are baked to crispy perfection in place of frying. It’s a lot less messier than frying, and easier cleanup. And no greasy smell in your house that can linger for days.
what other cuts of chicken will work in this recipe?
We like to use boneless skinless chicken breasts when we make these coconut chicken strips. We use the chicken breast halves and cut them into strips.
You could easily use chicken tenders. You can buy them in big bags in the frozen chicken section in your grocery store.
Boneless skinless chicken thighs will work for this recipe too. Cut the chicken thighs into strips.
can this recipe be made into chicken nuggets?
This recipe can easily be made into chicken nuggets. Cut the chicken into large bite sized pieces.
Prepare the nuggets as you would the chicken strips. The chicken nuggets will cook faster than the strips. So watch them closely while cooking to adjust the length of cooking time.
how to make coconut chicken strips with pina colada sauce
- Combine the hot sauce, lime juice and coconut milk in a large plastic zip-top bag.
- Add chicken to the bag and marinate for 2-3 hours in the refrigerator. Turn the bag occasionally so all sides soak in the marinade.
- Pre-heat oven to 400 degrees F.
- Line a baking sheet with foil and coat with nonstick 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 prepared baking dish and bake for 30 minutes or until juices run clear.
- You can make the dipping sauce while the chicken is cooking by combining sour cream, crushed pineapple that has been drained, and pina colada mix.
- Serve the pina colada sauce cold with the cooked chicken strips.
helpful items used with coconut chicken strips
- Gallon Ziploc Bags – These bags are leak proof and great for marinading.
- Baking Sheets – We love these big half sheets for cooking and baking.
- Mixing Bowls – These bowls are great with a non skid bottom.
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
WE ARE SO EXCITED TO SHARE THESE RECIPES WITH YOU. ORDER YOUR COPY TODAY!
SIX SISTERS’ STUFF COPYCAT COOKING <—– CLICK HERE TO ORDER!
here are more tasty chicken recipes for you
Here are some of our favorite chicken recipes that are easy to make and taste amazing!
- Parmesan Sesame Chicken Strips
- Doritos Crusted Chicken Strips
- Pineapple Chicken Tenders
- Sweet and Spicy BBQ Chip Chicken
- Oven Fried Chicken
Coconut Chicken Strips with Pina Colada Sauce
Ingredients
- 2 Tablespoons hot sauce
- 2 Tablespoons lime juice
- 1 ½ cups canned coconut milk
- 6 boneless, skinless chicken breasts, cut into strips
- 2 cups bread crumbs
- 2 cups sweetened coconut flakes
- 1 teaspoon salt
- 1 ½ teaspoon curry powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 1 cup sour cream
- 1 cup crushed pineapple, drained well
- 1 cup pina colada drink mix
Instructions
- 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℉.
- 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.
Pina Colada Sauce
- Prepare the pina colada sauce while the chicken is baking by combining sour cream, crushed drained pineapple, and pina colada mix.
- Serve the sauce cold with cooked chicken strips.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
i made coconut chicken by mistake once by useing coconut instead of panko and the family loved it
My family went crazy for these chicken strips- including a picky 11 yo who eats NOTHING- he asked for seconds! They were very tasty. I think next time (and there will be a next time for sure!) I will serve them with duck sauce or another option rather than the pineapple sauce. We found it to be too sweet for our tastes (But I bet it would be great as a dip for fruit!)
Where do you find pina colors drink mix?
On the non alcoholic drink mix aisle. Often by the coconut milk.