Coconut and Panko Crusted Chicken Breasts with Pineapple

February 14, 2011

A lightly coated and very slightly sweet combination. Yum!!! That is all!

  • 2 – 3 large boneless chicken breasts,butterflied
  • 3/4 C. Japanese panko bread crumbs
  • 3/4 C. coconut
  • 2 T. cornstarch
  • 1 small can Dole pineapple tidbits
  • 2 T brown sugar
  • Vegetable oil for frying,approx. 1/3 C.

Combine panko,coconut and cornstarch. I like cornstarch when making a breading as it is lighter,more “airy” than flour.

Coat breasts on both sides,pressing down to help crumbs stick. You can use an egg wash to dip breasts in first,but I think it is an unecessay and messy step.But if you like a heavier thicker crust,the dip in egg wash first, then panko mixture.

Heat large frying pan and add about 1/3  C. of oil or enough to coat bottom of pan about 1/4 inch.Always heat pan before adding oil so foood does not stick. Cook until lightly browned and crunchy,about 4 minutes on each side.

While they are cooking add juice from pinapple  and brown sugar in another pan, and reduce by one third. Add pineapple pieces and cook for about 5 -7 minutes on low. Sauce should thicken.There won’t be “a lot”. This is just to accent and not overpower chicken,or detract from the nice crunch of the panko and coconut crust.

Remove chicken and drizzle a small amount of pinapple reduction on chicken and top with a few pieces of pinapple.Serve with a savory jasmine rice that’s been seasoned with garlic pepper,onion salt,parsley and a bit of unsalted butter.


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