Tropical Crispy Coconut Chicken with Mango-Pineapple Salsa
Embark on a culinary getaway with this Tropical Crispy Coconut Chicken paired with a vibrant Mango-Pineapple Salsa. Perfect for summer gatherings, poolside parties, or any tropical-themed event, this dish will transport you straight to a beachside paradise! The succulent chicken, coated in crunchy coconut and panko, pairs beautifully with the refreshing sweetness of the homemade salsa—a perfect combination that is sure to impress your family and friends. Suitable for any occasion, serve it up as an elegant entrée or transform it into bite-sized appetizers for a fun finger-food platter. Make it a delightful meal by incorporating chicken thighs for a juicy alternative that’s both delicious and budget-friendly. Get ready to indulge your taste buds in this tropical delight!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Fresh mango
1.5 cups (finely diced)
Fresh pineapple
1.5 cups (finely diced)
Fresh cilantro
0.5 cups (chopped)
Red pepper
0.5 cups (diced)
Red onion
0.5 cups (minced)
Fresh lime juice
1 teaspoon
Light olive oil
1 tablespoon
Salt
to taste
Black pepper
to taste
Boneless skinless chicken breasts
6 pieces
Unsweetened coconut
2 cups (shredded)
Panko breadcrumbs
2 cups
Sugar
1 tablespoon
Salt
0.25 teaspoon
Large eggs
2 (beaten)
Peanut oil
1 cup (for frying)
Mango salsa
2 cups (prepared earlier)
Instructions
1
In a large mixing bowl, combine the diced mango, pineapple, cilantro, red pepper, red onion, lime juice, and olive oil. Toss well and season with salt and pepper to taste. Set aside the salsa.
2
In a medium bowl, mix together the shredded coconut, panko breadcrumbs, sugar, and salt until evenly incorporated.
3
In a separate bowl, whisk the eggs until beaten and homogenous.
4
Prepare the chicken by cutting it into bite-sized pieces if desired. Dip each piece into the beaten eggs, allowing excess to drip off, then coat thoroughly with the coconut mixture, pressing lightly to adhere.
5
In a large skillet, heat the peanut oil over medium-high heat. Add 2 to 3 pieces of chicken to the pan, being careful not to overcrowd it. Cook for about 3-4 minutes on one side until golden brown, then flip and cook an additional 4-5 minutes until the chicken is cooked through and no longer pink in the middle.
6
Once cooked, transfer the crispy chicken to a paper towel-lined plate to absorb excess oil.
7
To serve, plate the chicken and generously top each piece with the fresh mango-pineapple salsa.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Crispy Coconut Chicken with Mango-Pineapple Salsa?
It is a tropical-themed dish featuring chicken coated in shredded coconut and panko breadcrumbs, served with a fresh salsa made of mango and pineapple.
What type of chicken is recommended for this recipe?
The recipe calls for 6 boneless skinless chicken breasts, but notes that chicken thighs can be used as a juicy and budget-friendly alternative.
Can I serve this dish as an appetizer?
Yes, you can transform it into bite-sized appetizers for a fun finger-food platter.
What ingredients are in the Mango-Pineapple Salsa?
The salsa contains finely diced mango, pineapple, cilantro, red pepper, minced red onion, lime juice, and light olive oil.
Should I use sweetened or unsweetened coconut?
This recipe specifically uses 2 cups of shredded unsweetened coconut.
What kind of breadcrumbs provide the crunch?
Panko breadcrumbs are used in a 1:1 ratio with the coconut to provide a light and crispy texture.
What type of oil is used for frying the chicken?
Peanut oil is recommended for frying the chicken pieces.
How long does the chicken need to cook in the skillet?
Cook for 3-4 minutes on the first side until golden brown, then flip and cook for an additional 4-5 minutes.
Is there any sugar in the chicken coating?
Yes, one tablespoon of sugar is mixed into the coconut and panko coating.
How do I ensure the coating sticks to the chicken?
Dip the chicken into beaten eggs first, then coat thoroughly with the coconut mixture, pressing lightly to adhere.
What is the preparation method for the mango and pineapple?
Both the mango and pineapple should be finely diced for the salsa.
Is fresh lime juice necessary for the salsa?
Yes, the recipe calls for 1 teaspoon of fresh lime juice to provide a bright, refreshing flavor.
How many eggs are required for the breading process?
The recipe requires 2 large eggs, whisked until beaten and homogenous.
What occasions is this dish suitable for?
It is perfect for summer gatherings, poolside parties, or any tropical-themed event.
How do I know the chicken is done?
The chicken is done when it is golden brown on the outside and no longer pink in the middle.
Should I drain the chicken after frying?
Yes, transfer the crispy chicken to a paper towel-lined plate to absorb excess oil.
Can I use frozen fruit for the salsa?
The recipe specifies fresh mango and fresh pineapple for the best results.
How much mango and pineapple goes into the salsa?
The recipe uses 1.5 cups of finely diced mango and 1.5 cups of finely diced pineapple.
What vegetables are in the salsa besides fruit?
The salsa includes 0.5 cups of diced red pepper and 0.5 cups of minced red onion.
Is olive oil used in this recipe?
Yes, 1 tablespoon of light olive oil is used in the mango-pineapple salsa.
Does the chicken coating include salt?
Yes, 0.25 teaspoon of salt is mixed into the coconut and panko coating.
Can I use fresh cilantro in this recipe?
Yes, 0.5 cups of chopped fresh cilantro are included in the salsa.
What is the very first step in making this dish?
The first step is to combine the diced mango, pineapple, cilantro, red pepper, red onion, lime juice, and olive oil to make the salsa.
How much peanut oil is needed for frying?
The recipe suggests using 1 cup of peanut oil for frying.
How should the red onion be prepared?
The red onion should be minced into small pieces for the salsa.
What is the recommended heat setting for frying?
The peanut oil should be heated over medium-high heat in a large skillet.
How many pieces of chicken should be cooked at once?
It is recommended to cook 2 to 3 pieces at a time to avoid overcrowding the pan.
Is black pepper used in the recipe?
Yes, black pepper is used to season the salsa to taste.
How do you serve the finished dish?
Plate the crispy chicken and generously top each piece with the fresh mango-pineapple salsa.
What is the flavor profile of this dish?
It features a combination of crunchy, succulent chicken with refreshing sweetness from the fruit salsa.