pina colada chicken and dipping sauce
chicken
1 1/2 lb chicken tenders or boneless skinless chicken breast cut into strips
1 can coconut milk
1/3 cup pineapple juice (i reserve the stuff from a can of pineapple)
pinch of salt
2 cups shredded coconut flake (i like mine sweetened but unsweetened is fine. use what you like)
combine coconut milk, pineapple juice and salt in a deep dish or large plastic bag. add chicken and marinate for 30-45 minutes. remove the chicken and dredge in the coconut flakes. place on a lined cookie sheet and bake in a 350 degree oven for 15 minutes, flipping after 8 minutes.
dipping sauce
1 can pineapple (chunks, rings, crushed, anything will work really, you'll just have to do some extra chopping)
1 1/2 tbs corn starch
3 tbs apple cider vinegar (plain old white vinegar will work too)
1/4 cup brown sugar
2 tsp soy sauce
drain the pineapple and reserve the juice. add water to pineapple juice to equal 1 cup. whisk cornstarch into juice. pour juice into a skillet or saucepan and bring to a boil over medium-high heat. reduce heat to medium-low. add vinegar, brown sugar and salt. remove from heat, add pineapple. (i like a little texture and extra flavor to my sauce. this is where you'll need to chop any extra large pieces of pineapple).
i use this sweet 'n' sour sauce on all sorts of things (pineapple and all). i even add pieces of bell pepper sometimes for a little extra layer of flavor
2 cups shredded coconut flake (i like mine sweetened but unsweetened is fine. use what you like)
combine coconut milk, pineapple juice and salt in a deep dish or large plastic bag. add chicken and marinate for 30-45 minutes. remove the chicken and dredge in the coconut flakes. place on a lined cookie sheet and bake in a 350 degree oven for 15 minutes, flipping after 8 minutes.
dipping sauce
1 can pineapple (chunks, rings, crushed, anything will work really, you'll just have to do some extra chopping)
1 1/2 tbs corn starch
3 tbs apple cider vinegar (plain old white vinegar will work too)
1/4 cup brown sugar
2 tsp soy sauce
drain the pineapple and reserve the juice. add water to pineapple juice to equal 1 cup. whisk cornstarch into juice. pour juice into a skillet or saucepan and bring to a boil over medium-high heat. reduce heat to medium-low. add vinegar, brown sugar and salt. remove from heat, add pineapple. (i like a little texture and extra flavor to my sauce. this is where you'll need to chop any extra large pieces of pineapple).
i use this sweet 'n' sour sauce on all sorts of things (pineapple and all). i even add pieces of bell pepper sometimes for a little extra layer of flavor
1 comment:
Stop it! Coconut is the best flavor.
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