Coconut Chicken Strips with Pina Colada Sauce
Made-from-scratch breaded coconut breaded chicken strips with a sweet pina colada dipping sauce. You're going to want to add these to your regular meal rotation
- 2 Tablespoons hot sauce
- 2 Tablespoons lime juice
- 1½ cups canned coconut milk
- 6 boneless, skinless chicken breasts cut into strips
- 2 cups bread crumbs
- 2 cups sweetened coconut flakes
- 1 teaspoon salt
- 1½ teaspoons 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
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.
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.
Calories: 481kcal | Carbohydrates: 39g | Protein: 24g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 764mg | Potassium: 658mg | Fiber: 5g | Sugar: 16g | Vitamin A: 231IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 3mg