Baked Coconut Chicken with Sweet Chili Pineapple Sauce

I love coconut shrimp! I loved it fried that is until I came across a baked version, a much healthier way to serve and eat it. That is when love became an obsession.
Now I have 5 kids, and naturally kids just love chicken nuggets, so I decided to add a twist but taking one of my favorites the coconut shrimp and making it into one of theirs by making coconut chicken.
Healthy, delicious and easy to prepare. What more could a mom ask for?

Baked Coconut Chicken with Sweet Chili Pineapple Sauce

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: 6

Baked Coconut Chicken with Sweet Chili Pineapple Sauce

Baked Coconut Shrimp is incredibly tasty and just as irresistible as the fried version, but now you don’t have to resist!


  • ½ cup unsweetened coconut flakes
  • 1 ½ cups whole-wheat panko breadcrumbs
  • ½ cup whole-wheat flour, you can sub white flour
  • 6 egg whites
  • 2 teaspoon coconut extract
  • 1 lb. chicken breast, cut into 1 inch chunks
  • Salt and pepper to taste
  • 8 ounce can unsweetened crushed pineapple crushed in juice
  • 1 teaspoon chili garlic sauce, find this in the Oriental section at your grocery store


Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the coconut on the baking sheet and bake about 7 minutes or until a pale golden brown. Stir occasionally during the baking. Remove from oven and completely cool.

In a small mixing bowl combine 6 tablespoons of the toasted coconut with panko crumbs.

Increase the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set aside.

Place the flour on a plate or in a shallow dish.

In a medium bowl whisk the eggs whites and coconut extract until it is extremely foamy but not holding stiff peaks.

Dredge a piece of chicken in the flour, completely covering, shaking off all extra. Add the chicken to the egg whites and toss to coat completely. Add the chicken pieces a few at a time to the panko crumbs, make sure that each chicken piece is completely covered and coated.

Place the breaded chicken on the wire racks and season.

Place in the oven and bake until golden, crispy and cooked all the way through, about 8-12 minutes.

After they are done baking sprinkle remaining toasted coconut over the chicken. Serve with pineapple puree.

In a blender, puree the pineapple with the juice and the chili sauce until smooth. Season with salt and pepper to taste.


Adapted from Rocco Dispirito’s Baked Coconut Shrimp recipe


Kids review: Everyone loved it except for Madden, remember my picky eater. He wouldn’t even try it, he would rather starve. Lol. Sigh.




  1. says

    Oh my, this looks so delicious. And it looks so crunchy…. yum! Definitely pinning. Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.

  2. says

    This would be like heaven on a plate for my husband. I’m saving the recipe and will have to try this next week. So glad I found this on Inspire Me Wednesday. This is awesome.


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