Coconut Chicken with Pineapple-Ginger Salsa

Coconut Chicken with Pineapple-Ginger Salsa
  • Yield: 4 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 10 Mins.
  • For a Fresh Twist: Serve chicken and salsa with mixed greens tossed with a simple vinaigrette.
    Substitute diced mango for the pineapple.


  • For the Salsa
  • 1/2 cup apricot jam
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon apple cider vinegar
  • 1/4 pineapple, peeled, diced (about 2 cups). For food safety, scrub firm produce with a clean vegetable brush under running water.
  • 1/4 red onion, small chopped (about ¼ cup)
  • 1/4 cup fresh cilantro leaves, chopped. For food safety, gently rub produce under cold running water.
  • cayenne pepper or Sriracha hot sauce (optional)
  • For the Chicken
  • 1/2 cup Fisher® Chef’s Naturals® Almond-Coconut Flour
  • 1/2 cup sweetened shredded or flaked coconut
  • 1 egg, large
  • 4 boneless skinless chicken breasts (thinly sliced, about 5 ounces each)
  • salt and pepper (to taste)
  • 2 tablespoons unrefined coconut oil or avocado oil


  1. For Salsa:
    Bring jam, ginger and vinegar to simmer in heavy medium saucepan, stirring frequently.Remove from heat; cool slightly. Mix in pineapple, onion, cilantro and cayenne, if using.
  2. For Chicken:
    Mix Fisher® Chef’s Naturals® Almond-Coconut Flour and shredded coconut in a pie dish.Whisk egg in shallow bowl to blend.Sprinkle chicken generously with salt and pepper.Heat oil in heavy large nonstick skillet over medium-high heat.Dip 1 piece of chicken in egg; turn to coat, then dip both sides in coconut mixture, pressing gently to adhere. Add chicken to skillet.Repeat with remaining chicken, arranging in single layer. Wash hands with soap and water after touching raw poultry.Cook until coating browns, chicken is no longer pink in center and internal temperature reaches 165°F on a food thermometer, reducing heat if browning too quickly, and using tongs to turn, 4 to 5 minutes per side.Serve chicken with salsa.

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