Hawaiian Coconut Chicken with Fresh Pineapple Salsa

• Meat

  • 2 Chicken breasts, skinless boneless

• Produce

  • 1 tsp Cilantro, leaves
  • 1/2 tsp Garlic, granulated
  • 1 tsp Onion, granulated
  • 1/2 lb Pineapple, fresh
  • 1/2 Red bell pepper, small

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 2/3 tbsp Honey
  • 1/2 tsp Lime juice
  • 1 Pineapple salsa, Fresh

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/4 tsp Black pepper
  • 1/4 tsp Curry powder
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Nuts & Seeds

  • 2 cups Coconut, unsweetened

• Drinks

  • 1/4 cup Pineapple juice

Found on thecozyapron.com

Description

Ingredients

• 2 skinless, boneless chicken breasts, cut in half length-wise to create 4 thinned cutlets
• 1 teaspoon salt
• 1 teaspoon granulated onion
• ½ teaspoon granulated garlic
• ¼ teaspoon black pepper
• ¼ teaspoon curry powder
• ¼ cup pineapple juice
• 2 tablespoons honey
• ¾ cup all-purpose flour
• 2 eggs, whisked
• 2 cups shredded, unsweetened coconut
• Vegetable oil, for shallow frying
• Fresh Pineapple Salsa (recipe below)
• ½ pound trimmed and cored fresh pineapple (I bought a 1lb. pre-cut package and used half), finely diced
• ½ small, red bell pepper, finely diced
• 2 teaspoons honey
• ½ teaspoon lime juice
• 1 teaspoon chopped cilantro leaves

Directions

• -Add the 4 chicken breast cutlets into a bowl, and add in all of the ingredients beginning with the salt up to and including the honey; toss to coat the chicken well, and allow the chicken to marinate for about 30 minutes, or even overnight.
• -Place all ingredients into a small bowl, and combine; use immediately, or cover and keep in fridge until ready to use.