Pina Colada Teriyaki Chicken Strips
Servings: 9 chicken strips
Pina Colada Teriyaki Chicken Strips have a yummy teriyaki pina colada dipping sauce that will have you aching for Hawaii.
Ingredients
For the Chicken
- 9 Chicken Tenders trimmed
- 1 Cup Panko Bread Crumbs
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
Teriyaki Pina Colada Sauce
- 1/2 Cup Low Sodium Soy Sauce
- 1/4 Cup Brown Sugar
- 1/4 Cup Crushed Pineapple juice included
- 2 Cloves of Garlic minced fine
- 1/2 Teaspoon Fresh Ginger grated
- 1 Pinch Red Pepper Flakes
- 1/4 Cup Cream of Coconut
- 1 Tablespoon Cornstarch
- 1 Tablespoon Cold Water
Instructions
For the Chicken
- Heat the oven to 350 degrees and place an oven safe cooling rack on a baking sheet.
- Place the bread crumbs in a shallow bowl.
- Season both sides of the chicken with salt and pepper and roll in the bread crumbs.
- Drizzle with a little olive oil and set on a baking sheet.
- Bake for 25-30 minutes
For the Sauce
- Heat a small saucepan over medium high heat.
- Add the soy sauce, brown sugar, pineapple, ginger, garlic, and red pepper flakes.
- Bring to a boil and whisk in the cream of coconut.
- Meanwhile, stir together the water and cornstarch in a small bowl.
- Once the teriyaki sauce is boiling, slowly whisk in the cornstarch mixture.
- Allow the sauce to return to a boil and continue to whisk until thickened.
- Remove the chicken from the oven and serve with teriyaki pina colada sauce
Notes
Cooking the chicken on a cooling rack will allow the chicken to crisp all the way around.
Nutrition Facts
Pina Colada Teriyaki Chicken Strips
Amount Per Serving (1 g)
Calories 480
% Daily Value*
Cholesterol 61.9mg21%
Carbohydrates 38.2g13%
Fiber 2.1g9%
Sugar 9.5g11%
Protein 24.4g49%
* Percent Daily Values are based on a 2000 calorie diet.