Coconut chicken strips with pineapple dip: A tropical twist

Golden-brown and crispy on the outside, tender and juicy on the inside, these chicken strips are the highlight of any party. Coconut flakes serve as a fantastic alternative to the classic breadcrumb coating. Accompanying them on the plate is a delicious pineapple dip with honey and chilli flakes. Be surprised by the unique taste and prepare strips like never before.

Nuggets and strips require the perfect accompaniment. There are plenty of ideas for dips, but a pineapple sauce pairs wonderfully with coconut bites. The base is pineapple and mayonnaise, with the sweet flavour further enhanced by a dash of honey. To counterbalance the sweetness, chilli flakes introduce a spicy note.

They are perfect for a warm dinner, and when served at a party, they vanish from the table in no time. The coconut flake coating is a wonderful alternative to breadcrumbs, panko or cornflakes.

Ingredients:

• 1 chicken breast fillet,
• 1 teaspoon curry powder,
• 1 teaspoon salt,
• 1/3 teaspoon pepper,
• 2 eggs,
• 2 tablespoons wheat flour,
• 140 grams of coconut flakes.

Pineapple dip:

• 170 grams of pineapple,
• 2 tablespoons honey,
• 1 teaspoon chilli flakes,
• Juice of 1/2 lemon.

Preparation:

Step 1. Cut the chicken breast into strips. Place in a bowl, add curry powder, salt, and pepper, and mix until the spices evenly coat the meat.

Step 2. Prepare the sauce. Blend the pineapple pieces with mayonnaise, honey, chilli flakes, lemon juice, and salt in a small bowl.

Step 3. Crack the eggs into a bowl and mix them with flour. Pour the coconut flakes into a separate bowl. Dip the chicken pieces in the egg mixture, then coat them thoroughly in the coconut flakes.

Step 4. Fry the prepared chicken bites in deep, hot oil until golden. After frying, place them on a piece of kitchen paper to drain. You can also bake them in an air fryer.

Step 5. Serve the fried chicken pieces with the coconut coating alongside the prepared pineapple sauce. Enjoy!