Polynesian Coconut-Crusted Chicken Bites with Pineapple Salsa (Paleo)

Allergens

Egg, Coconut, Almond

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup coconut oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 egg, beaten
• 1 cup pineapple, finely diced
• 1/2 red bell pepper, finely chopped
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Optional: Toothpicks for serving

Instructions

1. Slice the chicken into bite sized pieces.
2. In a shallow dish, combine the shredded coconut, almond flour, salt, black pepper, garlic powder, and onion powder.
3. In another shallow dish, beat the egg.
4. Heat the coconut oil in a large skillet over medium heat.
5. Dip each chicken piece into the beaten egg, then coat with the coconut mixture, pressing gently to adhere.
6. Carefully place the coated chicken bites into the hot skillet and cook until golden brown on all sides and cooked through, approximately 4 5 minutes.
7. In a separate bowl, combine the pineapple, red bell pepper, red onion, cilantro, and lime juice to make the salsa.
8. Serve the chicken bites warm with toothpicks, accompanied by the vibrant pineapple salsa.

Chef’s Insight

The combination of coconut and almond flour creates a deliciously crispy coating for the chicken bites, while the tangy pineapple salsa adds a refreshing contrast.

Notes

Ensure that the coconut oil is fully melted before cooking. - For a spicier version, add diced jalapenos to the pineapple salsa.