Best 7 Coconut Chicken Bites With Pina Colada Sauce Recipes

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Tantalize your taste buds with a tropical culinary adventure as we embark on a journey to create delectable Coconut Chicken Bites drenched in a luscious Piña Colada Sauce. This irresistible dish combines the vibrant flavors of coconut and pineapple, transported straight from the tropics to your kitchen. Prepare to indulge in a symphony of sweet, tangy, and crispy textures that will leave you craving more. Along the way, we'll uncover the secrets behind the perfect chicken marinade, the art of achieving a golden-brown crust, and the delicate balance of flavors in the Piña Colada Sauce. Get ready to embark on a culinary journey that will transport you to a tropical paradise with every bite.

Additional Recipes Featured in the Article:

1. Coconut Chicken Nuggets with Honey Mustard Sauce: Experience a delightful twist on classic chicken nuggets with a coconut coating and a tangy honey mustard dipping sauce.

2. Coconut Shrimp with Mango Salsa: Dive into a tropical delight with coconut-encrusted shrimp paired with a refreshing mango salsa, perfect for a beachside feast.

3. Piña Colada Smoothie: Quench your thirst with a tropical twist on a classic smoothie, blending pineapple, coconut milk, and a hint of rum for a refreshing and flavorful treat.

4. Coconut Rice Pudding: Indulge in a creamy and comforting dessert with coconut rice pudding, featuring aromatic coconut milk and tender rice grains, topped with a sprinkle of toasted coconut.

5. Coconut Macaroons: Satisfy your sweet cravings with delicate coconut macaroons, featuring a chewy texture and a hint of almond extract, perfect for a delightful afternoon treat.

Let's cook with our recipes!

COCONUT CHICKEN TENDERS RECIPE (WITH PINA COLADA SAUCE)



Coconut Chicken Tenders Recipe (with Pina Colada Sauce) image

If you like piña coladas and getting caught in the rain... then you're going to LOVE these coconut chicken tenders with piña colada dip! Juicy chicken tenders are fried to perfection in sweet shaved coconut and dipped in a delicious pineapple and coconut milk sauce.

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 15

1.5 pounds of boneless (skinless chicken tenders)
1 cup of sweetened shaved coconut
½ cup of all-purpose flour
1 tablespoon of granulated sugar
1 teaspoon of salt
½ teaspoon of ground black pepper
½ teaspoon of garlic powder
½ teaspoon of onion powder
1 cup of coconut oil
1 cup of panko breadcrumbs
2 eggs
¼ cup of coconut milk (heated for 30 seconds in the microwave)
½ cup of sweetened condensed coconut milk
¼ cup of canned pineapple (drained from the juice)
½ teaspoon of salt

Steps:

  • Mix the flour, sugar, salt, pepper, garlic powder and onion powder in a shallow bowl.
  • In a separate shallow bowl, whisk the eggs together then pour in the coconut milk and whisk again to combine.
  • In a separate bowl, mix the breadcrumbs and coconut together.
  • Heat the coconut oil in a large frying pan over low-high heat to 350 degrees Fahrenheit.
  • Dredge a chicken tender in the flour, then in the egg mixture, then press the breadcrumb mixture onto the chicken.
  • Fry in the oil for 3-4 minutes on each side or until golden in color.
  • Repeat the process with the remaining chicken tenders but add no more than 3 tenders to the pan at one time.
  • Once cooked, remove the chicken from the pan and drain off the excess oil on a plate with a paper towel or on a cookie cooling rack.
  • While the chicken is frying, blend the sweetened condensed coconut milk, pineapple and salt together and pour it into a small bowl.
  • Once all of the chicken has been fried, serve immediately with freshly chopped cilantro and the dipping sauce.

Nutrition Facts : Calories 530 kcal, Carbohydrate 34 g, Protein 44 g, Fat 24 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 191 mg, Sodium 1221 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)



Coconut Chicken With Pina Colada Dip (7 Points Ww) image

Haven't tried it yet but it sounds great! It looks like a wonderful Summer meal! Let me know if you try it and I will post a review as soon as I get to make it!

Provided by Redsie

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14 ounce) can light coconut milk
1 lb boneless skinless chicken breast
3/4 cup breadcrumbs
1/2 cup sweetened flaked coconut
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 ounces crushed pineapple
3 ounces fat free sour cream
4 ounces pina colada nonalcoholic drink mix (no alcohol)

Steps:

  • Preheat oven to 400°F.
  • Combine first 3 ingredients in a large plastic bag.
  • Add chicken to bag and seal.
  • Marinate in fridge 1½ hours - turn bag occasionally.
  • Combine bread crumbs, coconut, salt, and pepper in a bowl.
  • Remove chicken from marinade; discard remaining marinade.
  • Dredge chicken, 1 pc at a time into bread crumb mixture.
  • Place chicken on a sprayed baking sheet
  • Coat top of chicken with cooking spray.
  • Bake for 30 minutes or until done.

Nutrition Facts : Calories 301.4, Fat 8.4, SaturatedFat 4.7, Cholesterol 74.5, Sodium 709.8, Carbohydrate 27.1, Fiber 1.7, Sugar 11, Protein 28.3

COCONUT CHICKEN BITES WITH PINA COLADA SAUCE



Coconut Chicken Bites with Pina Colada Sauce image

This is an adaption of another recipe. I recently took it to a Pot luck, the chicken bites disappeared quickly and everyone wanted the recipe. The chicken can be left in larger pieces for a main course, just adjust the baking time to assure that your chicken is fully cooked. This is a pleasant change to the coconut shrimp....

Provided by Chris Adlfinger

Categories     Meat Appetizers

Time 40m

Number Of Ingredients 14

CHICKEN
1 1/2 lb chicken breast halves, skinless and boneless
1 c flour
1/2 c panko bread crumbs
1 c coconut
salt and pepper for seasoning
1/2 c buttermilk
1/2 c melted butter
SAUCE
1 c brown sugar
1/4 lb butter
1/3 c flour
1 1/2 c pineapple juice
1/2 c coconut milk

Steps:

  • 1. Melt butter in sauce pan.
  • 2. Add brown sugar and stir over med heat until sugar is melted and browns slightly.
  • 3. Add flour, stirring until well blended over med heat. Mixture will thicken.
  • 4. Add juice and coconut milk to sauce mixture. While cooking over low heat mixture will thicken, stir occasionally. While sauce is simmering prepare chicken.
  • 5. Cut raw chicken into bite size pieces.
  • 6. Place chicken pieces into a bowl with the buttermilk.
  • 7. Place flour, panko, coconut and seasonings in plastic bag, mix well. Place chicken in bag, a few pieces at a time and shake to cover well.
  • 8. Place chicken pieces on parchment lined baking pan. Drizzle with melted butter.
  • 9. Bake at 400 degrees for 15 - 20 minutes until cooked through and browned.

COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE



Coconut Chicken Fingers With Pina Colada Dipping Sauce image

Make and share this Coconut Chicken Fingers With Pina Colada Dipping Sauce recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 cup sweetened flaked coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breast halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter, melted
4 ounces liquid pina colada nonalcoholic drink mix
3 ounces sour cream
3 ounces crushed pineapple, drained

Steps:

  • Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
  • Dip chicken strips into egg, then coat with coconut mixture.
  • Place in shallow baking pan and drizzle with melted butter.
  • Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
  • To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.

Nutrition Facts : Calories 1155.7, Fat 67.6, SaturatedFat 42, Cholesterol 415.5, Sodium 1440.8, Carbohydrate 54.6, Fiber 3.4, Sugar 28, Protein 81.5

CRISPY COCONUT CHICKEN WITH PIñA COLADA DIPPING SAUCE



Crispy Coconut Chicken with Piña Colada Dipping Sauce image

This recipe is paleo, Whole30, gluten free, and dairy free. It can be made low carb and keto by omitting the dipping sauce, reducing the amount of pineapple, or even using a sugar-free pineapple syrup. Please note that this sugar-free pineapple syrup does contain Splenda, which is not a sweetener that I recommend.

Provided by Kit

Categories     Appetizers     Comfort Food     Dinner     Lunch     Snacks

Number Of Ingredients 11

1 1/4 lb chicken breasts (cut into strips (or chicken tenders))
Avocado oil for frying*
2 eggs
1 cup unsweetened shredded coconut
1/4 cup + 2 Tbsp coconut flour
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
13.5 oz can coconut milk
1 cup chopped (150g pineapple pieces)
1 pinch sea salt

Steps:

  • Remove chicken from refrigerator 30 minutes prior to beginning the recipe to allow it to come closer to room temperature.
  • Make the dipping sauce. Turn coconut milk can upside down and open the top. Pour off coconut water and discard or save for another recipe. What is left is the coconut cream that you will use for this recipe. Scoop out the coconut cream and blend it together with the pineapple and sea salt in a food processor, blender, or using a bowl and stick blender.
  • Heat oil in a large skillet over medium heat. You want about 1/2 inch of oil in the pan. I like to use my 15-inch cast iron skillet for this recipe.
  • Bread the chicken while oil is heating up. Begin by whisking the 2 eggs in a bowl. Pour 1/4 cup of the coconut flour into another bowl. And in a third bowl, combine the shredded coconut, 2 Tbsp coconut flour, sea salt, pepper, and garlic powder and mix well. Dredge chicken strips, one by one, in coconut flour, then egg, then the shredded coconut mixture and set aside.
  • Fry the chicken. When the oil reaches 370ºF (188ºC), begin frying the chicken strips by placing them gently into the oil, one by one. Make sure not to crowd the pan and work in batches. Monitor oil temperature and keep it around 325ºF (163ºC) during cooking (should still be on medium heat). Fry each piece for about 5-6 minutes per side or until golden brown on all sides (internal temperature of 165ºF (74ºC)).
  • Remove to a wire rack. Remove chicken pieces to a wire rack and keep warm in oven if desired. The wire rack helps the oil drain and helps the chicken stay nice and crispy! Don't be tempted to drain them on paper towels or they may become soggy from the excess oil and moisture.
  • Serve crispy coconut chicken with piña colada dipping sauce and enjoy!

COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE



Coconut Chicken Strips with Pina Colada Sauce image

Made-from-scratch breaded coconut breaded chicken strips with a sweet pina colada dipping sauce. You're going to want to add these to your regular meal rotation

Provided by Momma Cyd

Categories     Main Course

Time 2h45m

Number Of Ingredients 13

2 Tablespoons hot sauce
2 Tablespoons lime juice
1½ cups canned coconut milk
6 boneless, skinless chicken breasts (cut into strips)
2 cups bread crumbs
2 cups sweetened coconut flakes
1 teaspoon salt
1½ teaspoons curry powder
1 teaspoon onion powder
½ teaspoon pepper
1 cup sour cream
1 cup crushed pineapple (drained well)
1 cup pina colada drink mix

Steps:

  • Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
  • Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil and spray with non stick cooking spray.
  • Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
  • Remove chicken from the marinade and roll each strip in the bread crumb mixture.
  • Place on the prepared pan and bake for 30 minutes or until juices run clear.

Nutrition Facts : Calories 481 kcal, Carbohydrate 39 g, Protein 24 g, Fat 26 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 69 mg, Sodium 764 mg, Fiber 5 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving

COCONUT CHICKEN BITES



Coconut Chicken Bites image

These tender nuggets are great for nibbling, thanks to the coconut, cumin, celery salt and garlic powder that season them. I've served the bites several time for parties, and everyone enjoyed them.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 dozen.

Number Of Ingredients 9

2 cups sweetened shredded coconut
1 egg
2 tablespoons milk
1/2 cup all-purpose flour
3/4 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
Oil for deep-fat frying
1 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin

Steps:

  • Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.

Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 185mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • Choose high-quality chicken: Opt for boneless, skinless chicken breasts or thighs for tender and juicy bites. If using frozen chicken, thaw it thoroughly before cooking.
  • Prepare the coconut coating properly: Mix the breadcrumbs, flour, coconut, and spices evenly. Dredge the chicken bites in the beaten eggs, then roll them in the coconut mixture to ensure a crispy coating.
  • Control the frying temperature: Use a deep fryer or a large pot filled with oil. Maintain the oil temperature around 350°F (175°C) to prevent burning or undercooking.
  • Cook in batches: Avoid overcrowding the pan or fryer to ensure even cooking. Cook the chicken bites in small batches until golden brown and crispy.
  • Drain and season: After frying, transfer the coconut chicken bites to a paper towel-lined plate to drain excess oil. Season with salt and pepper, or additional spices, to taste.
  • Make the pina colada sauce ahead: Prepare the sauce while the chicken bites are cooking or even a day in advance. This allows the flavors to meld and develop.
  • Serve with desired sides: Pair the coconut chicken bites with a variety of sides such as rice, roasted vegetables, or a fresh salad for a complete meal.

Conclusion:

In summary, this tantalizing recipe for coconut chicken bites with pina colada sauce offers a delightful fusion of crispy coconut-coated chicken and a luscious tropical sauce. The tender chicken is enveloped in a fragrant coconut coating, complemented by the sweet and tangy flavors of the pineapple, coconut, and rum-infused sauce. These delectable chicken bites, perfect for any occasion, can be served as appetizers or as a main course accompanied by various sides. Whether you're hosting a party, enjoying a casual family meal, or simply craving a unique culinary experience, this recipe guarantees a burst of tropical flavors in every bite.

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