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Coconut Chicken with Pineapple Vinaigrette Recipe

It's easy to bring a tropical taste to your table with this interesting chicken dish. The vinaigrette adds a nice tart touch to the slightly sweet coconut coating.

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Coconut Chicken with Pineapple Vinaigrette Recipe

Prep: 10 min. Bake: 50 min.

Yield: 4 Servings

10 50 60

Ingredients

1 cup crushed shredded wheat cereal
3/4 cup flaked coconut
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 eggs, beaten
1 tablespoon each cornstarch and sugar
1/3 cup water
1/3 cup white vinegar
1 tablespoon butter
1/2 cup chopped green pepper
1 small onion, chopped
1 cup drained pineapple chunks
1 tablespoon chopped pimientos

Directions

In a shallow bowl, combine cereal and coconut. Remove skin from chicken if desired. Dip chicken pieces in eggs, then coat with coconut mixture.
Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.
Meanwhile, in a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add vinegar and butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Add green pepper and onion; cook until onion is softened. Stir in pineapple and pimientos; heat through. Serve with chicken. Yield: 4 servings.

Originally published as Coconut Chicken with Pineapple Vinaigrette in Country Chicken Cookbook , p35