Coconut Chicken with Pineapple & Peppers

coconut chicken

ThisĀ coconut chickenĀ is free of pretty much everything that’s trendy to cut out these days. (Well, everything except coconut, which is having a superfood moment!) But without gluten, dairy, and added sugar, this coastal-inspired dish will have you feeling positively breezy.

Coconut Chicken with Pineapple & Peppers

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 4 servings

Serving Size: 1/4 of recipe


1 large egg
2 cups gluten free cornflakes, coarsely crushed
1/2 cup shredded unsweetened coconut
1 pound boneless, skinless chicken tenders
1/2 teaspoon salt
1/2 teaspoon pepper
8 oz pineapple tidbits, drained, or 1 cup diced fresh pineapple
1 red bell pepper, stemmed, seeded, and finely chopped
2 teaspoons fresh lime juice (approximately the juice of 1 lime)

Step by Step

  1. Preheat the oven to 425 F. Line a large, rimmed baking sheet with aluminum foil.
  2. Crack the egg into a shallow dish and beat lightly. Combine the cornflakes and coconut in another shallow dish. Season the chicken with salt and pepper, then dip in the egg and dredge in the cornflake mixture.
  3. Arrange the chicken on the prepared baking sheet in a single layer. Bake until golden brown and cooked through, about 12 minutes.
  4. Meanwhile, toss together the pineapple, pepper, and lime juice in a medium bowl.
  5. Serve the chicken topped with salsa, and enjoy!


WW PP 9; Calories 358; Total Fat 13.2g; Saturated Fat 5.7g; Trans Fat 0.0g; Cholesterol 147mg; Sodium 510mg; Total Carbohydrates 23.2g; Dietary Fiber 2.9g; Sugars 9.1g; Protein 36.4g

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  • Lisa

    This sounds delicious and I have everything on hand most times- SCORE!