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Appetizer for 4

Coconut Cashew Chicken Bites

These chicken bites coat tender pieces in coconut, cashews, and crumbs before baking with a tangy pineapple dipping sauce.

$3.04per serving $$
45 minstart to table
4servings

AmericanHigh-proteinAppetizersSnacksGame day

Ingredients

  • 1 1/2 lb chicken breasts pounded thin
  • nonstick cooking spray
  • 2 tbsp butter
  • 1 tbsp coconut or olive oil
  • 1 cup sweetened coconut flakes
  • 3/4 cup roasted salted cashews
  • 3/4 cup panko bread crumbs
  • 1/2 cup flour
  • 1/2 tsp each salt
  • 1/4 tsp each pepper
  • 1/8 tsp cayenne pepper
  • 1 egg
  • 1 egg yolk
  • 1/2 cup flour
  • 1 tbsp low sodium soy sauce
  • 1 tbsp brown sugar
  • 2 tsp lime juice
  • 1 cans (20 oz) crushed pineapple in juice
  • 1/4 cup sugar
  • 3 tbsp lime juice
  • 2 tsp cornstarch
  • 1/2 tsp sriracha (optional)

Steps

  1. Heat the oven to 425 F and coat a baking sheet with nonstick cooking spray.
  2. Pulse the coconut, cashews, and panko into a coarse coating, then stir in the salt, pepper, and cayenne.
  3. Whisk the eggs, one-half cup flour, soy sauce, and brown sugar in a shallow bowl.
  4. Dip the chicken pieces in the egg mixture, coat them with the crumb mixture, and place them on the baking sheet.
  5. Bake the chicken for 18 to 22 minutes, turning once, until it reaches 165 F inside.
  6. Simmer the pineapple, sugar, lime juice, cornstarch, and sriracha in a small saucepan for 5 minutes, until thickened.
  7. Stir the butter, coconut or olive oil, and remaining flour into the hot sauce mixture, then serve it with the chicken.

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