Coconut Chicken with Pineapple-Curry Dipping Sauce

I love coconut! I know it’s not a universal favorite, to which all I can say is “You don’t like coconuts! Say brainless, don’t you know where coconuts come from?” (Name that movie…)

Seriously though, coconut is a fantastic addition to both sweet and savory foods. It adds great flavor and texture. I’ve always loved coconut shrimp, but we’ve ditched seafood in our house due to my husband’s suspected allergy. So I opt to get that same flavor by making coconut chicken instead.

The chicken turns out great – it has a great crispy texture and an amazing sweet/savory flavor. The curry and pineapple in the dipping sauce blend perfectly with the coconut. If you’re not a fan of curry, you could also use this sweet dipping sauce with your coconut chicken.

Coconut Chicken with Pineapple-Curry Dipping Sauce

  • 3/4 c. flour
  • 1 t. salt
  • 1/2 t. pepper
  • 2 eggs
  • 2 t. water
  • 1 c. panko bread crumbs (or regular bread crumbs)
  • 1/2 c. shredded coconut
  • 1 lb. boneless, skinless chicken breasts
  • Oil, for frying
  • 1 15 oz. can diced pineapple, juice reserved
  • 2 t. cornstarch
  • 2 t. curry powder
  • 2 T. water
  • 1/2 t. salt
  • 1/4 t. crushed red pepper flakes

1. Combine flour, salt and pepper in a shallow dish or bowl. In a second dish, whisk together the eggs and water. In a third dish, combine the panko breads crumbs and coconut. Cut the chicken into “fingers” or bite-sized pieces.

2. Pour about an inch of oil into a large skillet and heat over medium-high heat. While oil heats, prepare the chicken. Dredge chicken pieces in flour, dip in eggs then roll in coconut mixture, pressing the mixture onto the chicken to coat completely. Cook the chicken in the oil in small batches until golden brown and fully cooked, about 3 minutes per side, depending on the size of you pieces.

3. While the chicken cooks, drain the pineapple juice into a small sauce pan and heat to boiling over medium heat. While juice is warming, combine the cornstarch and curry powder in a small bowl. Stir in water until smooth. Pour mixture into the boiling pineapple juice and cook for about 2 minutes, until thickened. Remove from heat and stir in 1/4 c. pineapple pieces, salt and crushed red pepper flakes. Serve warm or cold with the chicken.

9 thoughts on “Coconut Chicken with Pineapple-Curry Dipping Sauce

  1. My husband feels the way you do about coconut–he can’t get enough of it! I had a suggestion for peope who may not like curry, but still want a savory sauce. Using cumin instead of curry powder will impart a similar, but not quite as curry-like flavor to the sauce. My mom used to make a tomato soup with curry powder, and I could never quite get used to it. Then I tried it with cumin (a common ingredient in curry), and I love it! Thanks for the recipe!!

  2. This recipe looks really tasty, I can’t wait to try it. Our whole family loves coconut and DH and DD both love pineapple, but I’m allergic. I can make this for us and just skip the sauce for myself and everyone will be happy. Thanks so much for posting this.

  3. I’m new to your blog and I LOVE it! I was brought here by your peach oatmeal muffins (which are amazing!) That were pinned on This recipe sounds fantastic, but I wanted to tell you where your coconut quote came from :-). It’s a Wonderful Life! Anyway, I baked the muffins tonight with my boyfriend for our breakfasts/snacks for the next few days and we are definitely hooked. I’ll most likely bake more on Tuesday. Thank you for posting all of your recipes, they look and sound delicious and I can’t wait to make more of them!

  4. Wow…delicious…I am sure going to try it….Also would like to share an informative piece on pineapple curry…

    1. Wow …thank you so much for this post. I am a pineapple addict and would love to try this in all forms…so curried pineapple is definitely going to be the next item on my menu.

  5. Could this be baked in the oven rather than fried? I’d love to try it, but I tend to shy away from fried foods.

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