Coconut Chicken with Pineapple Fried Rice

Coconut Chicken with Pineapple Fried Rice Recipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Caribbean jerk seasoning delivers a bit of a kick to Coconut Chicken with Pineapple Fried Rice.


Makes 4 servings
Total time: 50 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 50 Minutes


4 (6-oz.) skinned and boned chicken breasts
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
2 large egg whites
1 cup sweetened flaked coconut
1 cup panko (Japanese breadcrumbs)
3 tablespoons canola oil


1. Preheat oven to 325°. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.

2. Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third shallow dish.

3. Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.

4. Cook chicken in hot oil in a large, nonstick ovenproof skillet over medium heat 1 to 2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325° for 15 to 20 minutes or until chicken is done. Sprinkle with salt and black pepper to taste. Serve with fried rice.