I didn't come up with this one entirely on my own. The idea for it struck me as I remembered how much I enjoy coconut shrimp.
Suprizingly, chicken and shrimp can be substituted in a great many recipes, along with pork. So for this recipe, I made a marinade of 1 whole, fresh pineapple, skined, cored and cut into chunks, (This was not pineapple from a can. I used fresh so as to tenderize the chicken while it marinated), 1 chopped onion, 3 tbs. soy sauce, 3/4 cups of water, and 1/2 tsp. granulated garlic. I then boned four chicken breasts and placed them into a freezer bag with the marinade and let sit in the fridge overnight.
To cook, I simply cut the boneless chicken breasts into 1/2 inch cubes. I then dredged them in a simple batter made from 1 cup water, 1/2 tsp. salt, and 1/2 cup all purpose flour.
The breading was made from 2 cups of Panko bread crumbs, 1 tsp. salt, and 1 cup shredded cocolnut. After dredging the chicken cubes in the batter, I rolled them in hte panko/cocnut mixture. I then fried them in hot oil for about two minutes per side. I served them with steamed zuchini and beats.
From the marinade, I made pineapple sweet & sour sauce. It came out delicious.
Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.