All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Need a Caribbean escape but don’t have the funds? We feel ya, but you can still enjoy fresh Caribbean flavors in your home with this coconut-crusted chicken with a pineapple sweet and sour drizzle. It’s paired with a sesame-ginger pineapple slaw for crunch.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Chicken
Rinse chicken and pat dry. Slice each chicken breast on a 45 degree angle into 3 pieces. Lay chicken pieces out on a cutting board, cover with plastic wrap, and use the bottom of a small pot or pan to gently pound them to ¼" thickness. Season with a large pinch of salt and pepper on both sides. Add egg whites to a mixing bowl, place chicken in bowl, toss to coat, and refrigerate. Rinse pineapple under warm water if still frozen and dice into bite-size pieces.
Prepare the Ingredients
Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim and thinly slice green onions on an angle.
Prepare the Slaw
In a large mixing bowl, combine slaw mix, pineapple pieces, red bell pepper, green onions, half the ginger, sesame seeds, rice vinegar, 1 tsp. olive oil, and salt and pepper to taste. Taste, and add remaining ginger if desired. Toss to combine and set aside.
Coat the Chicken
Remove chicken from egg whites, giving a gentle shake to remove any excess. Place coconut on a plate and generously coat both sides of chicken. Press coconut firmly into place with your palm. Coat chicken a second time with any remaining coconut and again press firmly into place. Place a large pan over medium heat. Add 2 Tbsp. olive oil to hot pan. (If you don't have a large pan, work in batches.)
Cook the Chicken
Add chicken to hot oil and cook on one side for 3-5 minutes, or until golden brown. Gently flip and cook 3-5 more minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove chicken from pan and allow to rest on a plate.
Plate the Dish
Divide slaw between two plates and top with chicken. Drizzle sweet and sour sauce over chicken.
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