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Caribbean Chicken with Pineapple Salsa
Caribbean Chicken with Pineapple Salsa - celebrate with this chicken dinner inspired by the tropics. Chicken breasts breaded with panko, jerk seasoning, and coconut topped with a sweet pineapple salsa.
Course
Main Course
Cuisine
Caribbean
Keyword
caribbean chicken, pineapple salsa
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
364
kcal
Author
The Bewitchin Kitchen
Ingredients
2
tbsps
coconut oil
2
eggs
1
tbsp
Dijon mustard
3-4
tsp
hot sauce
I used Franks
1/2
cup
panko
1/2
cup
unsweetened coconut flakes
2
tbsps
homemade jerk seasoning
Salt and pepper to taste
4
boneless skinless chicken breasts
Pineapple Salsa
1
can
14 oz crushed pineapple in juice, undrained
1/2
cup
chopped red bell pepper
2
tsps
lemon juice
2
tsps
dried cilantro
US Customary
-
Metric
Instructions
Preheat oven to 375
Heat coconut oil over a cast iron skillet over medium heat.
While the skillet is heating, add the panko, jerk seasoning and coconut flakes in a medium-sized bowl, and the eggs, dijon and hot sauce in another.
Dip each chicken breast in the eggs, and then roll in the panko mix.
Add the chicken breasts to the skillet and fry for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the oven and bake for 25-30 minutes, or until fully cooked.
Mix together the pineapple salsa in a separate bowl and serve with the chicken.
Nutrition
Serving:
1
chicken breast and 1/4 of the salsa
|
Calories:
364
kcal
|
Carbohydrates:
16
g
|
Protein:
33.8
g
|
Fat:
18.2
g
|
Saturated Fat:
11.7
g
|
Cholesterol:
186.1
mg
|
Sodium:
280.5
mg
|
Fiber:
2.7
g
|
Sugar:
8.9
g