Recipe: Pineapple boat fruit salsa over panko encrusted chicken with a side of thai coconut rice
I am in love with this dish. It is so tropical and smells AMAZING. This fruit salsa is super healthy and looks really impressive and beautiful in the pineapple boat!
I found Guy Fieri’s pineapple boat shrimp recipe and tweaked it to fit my taste. I also had guests over that were allergic to shellfish so the shrimp idea got tossed quickly.
Try it out! It’s really easy and just requires some knife work.
Panko encrusted chicken:
• skinless, boneless chicken breasts (1 per guest)
• Panko breadcrumbs
• 1/3 cup soy sauce
• 1 tablespoon minced lemongrass
• 2 tablespoons minced ginger
• 2 tablespoons cornstarch
• 2 tablespoons peanut oil
• 1 tablespoon minced garlic
• fresh black pepper
• lemon pepper
• Fruit Salsa, recipe follows
In a resealable plastic bag, add the chicken breasts, 3 tablespoons soy sauce, the lemongrass, garlic, 1 tablespoon of ginger and the cornstarch and combine well. Refrigerate for 30 minutes.
In a bowl, pour in your panko breadcrumbs and season with salt and lemon pepper (to taste). Your chicken has been marinating in the refrigerator and the cornstarch should have made the mixture a bit thicker. This will be the binder for the breadcrumbs and will hold all the flavor as well.
Preheat oven to 400 degrees.
In a large saute pan over high heat, heat the peanut oil. Press your chicken breasts in the panko mixture and immediately put them on the skillet. Brown the chicken breasts for just a minute or two on each side and immediately put them onto an ungreased baking sheet covered in aluminum foil and put in the oven for 20-25 minutes, depending on the thickness of your breasts (heehee).
Once they’re done, pull them out of the oven and LET THEM SIT for 10 minutes. If you serve and cut them immediately, all the juices will escape and they will dry out leaving a pool of liquid on your plate. Yuck.
Serve with a side of thai coconut rice and a big delicious scoop of fruit salsa on top!
• 1 tablespoon minced fresh mint leaves
• 1 teaspoon seeded and finely diced serrano pepper
• 1 tablespoon minced ginger
• ¼ cup rice vinegar
• 1 pinch red pepper flakes (I didn’t use these because I’m a wuss when it comes to heat)
• 1 whole ripe pineapple, cut in ½ lengthwise and flesh removed (making 2 ‘boats’), core removed and fruit diced
• ¾ cup small dice red onion
• 1 cup small dice red bell pepper
• 1 mango, cubed into small pieces
In a bowl, combine the mint, serrano pepper, ginger and rice vinegar. Stir in the pineapple, the onions, red bell pepper and mango. Cover and refrigerate for at least 30 minutes before serving.
Thai Coconut Rice:
• 2 cups of Thai Jasmine-scented white rice
• 2 cups of good quality coconut milk (I use a can of Thai Kitchen)