1. Home >
  2. Recipes >
  3. Coconut Chicken with Pineapple-Mango Salsa

Coconut Chicken with Pineapple-Mango Salsa

  • Prep Time: 30 minutes
  • Cook Time: 10 - 12 minutes
  • Course: Main Dish

Coconut flakes make a toasty coating for chicken in this bright weeknight dinner recipe.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil to make clean up a breeze.

Ingredients

  • 1 large egg, lightly beaten
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt, divided
  • ⅛ teaspoon cayenne pepper
  • 1¼ cups flaked coconut
  • 14 to 16 ounces chicken breast tenderloins
  • 1 8-ounce can pineapple tidbits (juice pack), drained
  • 1 cup chopped refrigerated mango slices (about 10 slices)
  • 2 tablespoons snipped fresh cilantro (optional)
  • 1 tablespoon lime juice
  • Reynolds Wrap® Non-Stick Aluminum Foil

Directions

Step 1

Preheat oven to 400°F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil. Set pan aside.

Step 2

In a shallow bowl, whisk together egg, oil, 1/4 teaspoon salt and cayenne. Spread coconut in a second shallow bowl. Dip each chicken piece in egg mixture, allowing excess to drip off. Coat chicken with coconut; arrange on prepared baking sheet. Bake for 10 to 12 minutes or until no longer pink (170°F).

Step 3

Meanwhile, combine pineapple, mango, cilantro (if desired), lime juice and the remaining 1/4 teaspoon salt in a medium bowl. Serve with the chicken.

Back to top

Loading

Back to top