Spring has sprung in Oakland! To celebrate the beautiful weather I wanted to make something light, but filling. This recipe keeps the chicken moist and has a wide range of delicious flavors that bring your tastebuds to a warm, sunny place! I put mine on top of basmati rice that I prepared with a little bit of coconut oil to make all the flavors come together!
Baked Coconut Chicken with Pineapple Salsa Recipe
Baked Coconut Chicken
2 chicken breasts (with all the fat trimmed off)
1 can coconut milk
1 cup unsweetened shredded coconut
salt and pepper
Pineapple Salsa Recipe (enough for 6 chicken breasts – I made the whole recipe and used the extra as salsa for chips!)
1 pineapple, diced into bite size pieces
1 jalapeño, de-seeded and chopped finely
1 bunch of cilantro, de-stemmed and chopped finely
Salt to taste
Salt and pepper both sides of the chicken. Put the chicken in a shallow dish and cover with coconut milk and cover. Refrigerate for anywhere from 2 hours to overnight.
Preheat oven to 400 degrees.
Remove chicken from the fridge. Place coconut in a dish and salt and pepper lightly. Remove chicken from the coconut milk and dip the soaked chicken into the coconut, covering both sides. Make sure that all the chicken is covered.
Place coconut covered chicken on a baking sheet and bake for 15 minutes then flip, and bake for 15 more minutes. Since timing depends on thickness, ensure that your chicken is 170 degrees or that the juices run clear in the thickest spot before removing from the oven.
Mix the salsa ingredients and set aside.
Once the chicken is fully cooked, plate and enjoy the deliciousness!