Coconut Chicken with Pineapple Vinaigrette Recipe

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Coconut Chicken with Pineapple Vinaigrette Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 1 cup crushed shredded wheat cereal
  • 3/4 cup sweetened shredded coconut
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 large 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 1995, p35

  • 1 cup crushed shredded wheat cereal
  • 3/4 cup sweetened shredded coconut
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 large 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
  1. In a shallow bowl, combine cereal and coconut. Remove skin from chicken if desired. Dip chicken pieces in eggs, then coat with coconut mixture.
  2. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.
  3. 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 1995, p35

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