Coconut Crusted Chicken

with pineapple slaw and sweet and sour drizzle

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Soy, Tree Nuts

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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.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. Egg Whites
  • 5 oz. Frozen Pineapple
  • 1 Red Bell Pepper
  • 3 Green Onions
  • 4 oz. Slaw Mix
  • 1 tsp. Chopped Ginger
  • 1 Multicolor Sesame Seeds
  • ½ fl. oz. Seasoned Rice Vinegar
  • ⅔ cup Finely Shredded Coconut
  • ½ fl. oz. Hawaiian Sweet and Sour Sauce
  • Nutrition (per serving)

  • Calories
    605
  • Carbohydrates
    34g
  • Fat
    29g
  • Protein
    58g
  • Sodium
    250mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Pan

Before You Cook

  • Step 1 - Prepare the Chicken
    1

    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.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim and thinly slice green onions on an angle.

  • Step 3 - Prepare the Slaw
    3

    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.

  • Step 4 - Coat the Chicken
    4

    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.)

  • Step 5 - Cook the Chicken
    5

    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Divide slaw between two plates and top with chicken. Drizzle sweet and sour sauce over chicken.