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Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Coconut Chicken with Pineapple Fried Rice

Caribbean jerk seasoning delivers a bit of a kick to Coconut Chicken with Pineapple Fried Rice.

Southern Living NOVEMBER 2013

  • Yield: Makes 4 servings
  • 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
  • Pineapple Fried Rice


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.


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Coconut Chicken with Pineapple Fried Rice Recipe