Weight Watchers Coconut and Pineapple Chicken
Weight Watchers Coconut and Pineapple Chicken Recipe with hot pepper sauce, coconut milk, breadcrumbs, crushed and pineapple.
Quick and easy 30 minute dinner.
9 Points (2022/2023 Plan)
We have more Weight Watchers Chicken Recipes here,
and more Weight Watchers Dinner Recipes here.
Tips and Tricks
Marinating for Maximum Flavor
To maximize the flavor, allow the chicken to marinate for at least 1½ hours or up to overnight. The longer marinating time helps the flavors penetrate the meat more deeply.
Even Coating
For a more even coating, press the breadcrumb mixture firmly onto the chicken. This ensures that the coconut and breadcrumbs stick well, creating a crispy crust.
Crispier Chicken
For an extra crispy texture, place a wire rack on top of the baking sheet and place the chicken on the rack. This allows air to circulate around the chicken, helping it cook evenly and become crispier.
Alternative Cooking Method
If you prefer a different cooking method, you can also cook the chicken in an air fryer. Preheat the air fryer to 375°F and cook the chicken for about 20 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through.
Flavorful Dip
For a more tropical dip, you can add a bit of finely chopped fresh cilantro or mint to the pina colada dip. This adds a fresh, vibrant note that complements the coconut chicken.
Serving Suggestions
Serve the coconut chicken with a side of jasmine rice, a fresh tropical fruit salad, or steamed vegetables. Garnish with lime wedges and additional coconut flakes for a festive presentation.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crispy texture. Avoid microwaving, as it can make the coating soggy.
Freezing Tips
To freeze, allow the cooked chicken to cool completely, then wrap each piece tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Reheat in the oven from frozen at 375°F until hot and crispy.
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Weight Watchers Coconut and Pineapple Chicken Recipe
Ingredients
- 14 oz coconut milk – light
- 1 tbsp hot pepper sauce
- 1 tbsp fresh lime juice
- 1 lb boneless skinless chicken breast
- ½ tsp salt
- ½ cup sweetened coconut flakes
- ¾ cup breadcrumbs
- 3 oz crushed pineapple (optional)
- 3 oz sour cream – fat free (optional)
- 4 oz pina colada nonalcoholic drink mix (optional)
Instructions
- Preheat oven to 400°F.
- Put coconut milk, hot pepper sauce, and lime juice in a large plastic bag.
- Put chicken in bag and seal.
- Place bag in refrigerator for approx 1½ hours to marinate. Flip bag every once in a while.
- In a medium mixing bowl, add salt, coconut, and bread crumbs. Mix.
- Take chicken out of marinade; discard marinade and bag.
- Dredge chicken into bread crumb mixture until well coated.
- Put chicken on a baking sheet that has been sprayed with Pam cooking spray
- Spray top of chicken with Pam cooking spray.
- Bake for 30 minutes or until done.
- In a mixing bowl, mix, sour cream, pina colada nonalcoholic drink mix, and crushed pineapple – Use as a dip.
Notes
Nutrition
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