Meal Kit

Coconut Crusted Chicken

with pineapple slaw and sweet and sour drizzle

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts (Coconuts), Eggs, Soy

Calories Conscious
Carb Conscious
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 you!
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 Red Bell Pepper
  • 5 oz. Frozen Pineapple
  • 4 oz. Slaw Mix
  • Info
    ⅔ cup Finely Shredded Coconut
  • 3 Green Onions
  • Info
    1 fl. oz. Egg Whites
  • Info
    ½ fl. oz. Hawaiian Sweet and Sour Sauce
  • ½ fl. oz. Seasoned Rice Vinegar
  • 1 tsp. Chopped Ginger
  • 1 Multicolor Sesame Seeds

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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
  1. 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 1/4" 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.

  2. 2

    Prepare the Ingredients

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

  3. 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.

  4. 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.)

  5. 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.

  6. 6

    Plate the Dish

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

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.