Filipino Coconut Chicken


1/2 cup HOLLAND HOUSE White Wine Vinegar
1/4 cup soy sauce
1 Tbsp. vegetable oil
1 Tbsp. minced ginger + 1 tsp. for sauce
2 tsp. sugar
2 large cloves garlic, minced
1 lb. chicken tenders 

Sauce and Breading
1/3 cup pineapple-apricot jam
2 Tbsp. sweetened flaked coconut
1 tsp. HOLLAND HOUSE White Wine Vinegar
1/2 cup sweetened flaked coconut
1/3 cup Japanese-style panko bread crumbs


Combine marinade ingredients; stir to dissolve sugar. Place chicken in a non-metallic container or sealable plastic bag. Pour marinade over chicken. Cover and refrigerate 1 hour. Drain chicken; discard marinade.

In a small serving bowl, stir together jam, coconut and 1 tsp. wine vinegar. Set aside to serve with chicken.

Heat a non-stick skillet and lightly coat with vegetable oil or no-stick cooking spray. Combine coconut and panko crumbs in a wide, shallow bowl. One at a time place tenders in breading on both sides. Press down so breading adheres to both sides of the chicken. Place chicken in hot skillet.

Cook over medium-high heat in two batches: Cook first side about 6 minutes or until bottoms look crispy. Carefully turn chicken over using a spatula. Cook 3-4 minutes more. Serve with pineapple-coconut sauce.

Makes 10-12 chicken tenders. 

Note: Increase breading as needed.


Per serving (two chicken tenders and 1 Tbsp. sauce): 260 calories, 21g protein, 25g carb, 8g fat (3.5g sat. fat), 55mg chol, 910mg sodium, 1g fiber

Filipino Coconut Chicken
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