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A taste of the islands anywhere
Ingredients & Directions
Makes servings
Ingredients
  • 1.0 ea Chicken Breast, Boneless, Skinless - 8 Oz.

  • 28.35 grams Chicken Breast, Boneless, Skinless - 8 Oz.

  • 0.5 cup Goldendipt® - Tropical Rum Coconut Batter Mix

  • 14.17 grams Goldendipt® - Tropical Rum Coconut Batter Mix

  • 0.5 cup Goldendipt® - Tropical Rum Coconut Breading

  • 14.17 grams Goldendipt® - Tropical Rum Coconut Breading

  • 0.5 tsp Sugar

  • 14.17 grams Sugar

  • 0.5 tsp Cinnamon, Ground

  • 14.17 grams Cinnamon, Ground

  • 1.0 ea Plantains

  • 28.35 grams Plantains

  • 1.0 cup Pineapple Chunks, Diced

  • 28.35 grams Pineapple Chunks, Diced

  • 0.5 cup Black Beans, Cooked, Drained, Rinsed

  • 14.17 grams Black Beans, Cooked, Drained, Rinsed

  • 2.0 tbsps Fresh Cilantro, Chopped

  • 56.7 grams Fresh Cilantro, Chopped

  • 2.0 tbsps Lime Juice

  • 56.7 grams Lime Juice

  • 0.25 cup Red Bell Peppers, Diced

  • 7.09 grams Red Bell Peppers, Diced

  • 0.25 cup Red Onion, Diced

  • 7.09 grams Red Onion, Diced

  • 0.25 tsp Salt

  • 7.09 grams Salt

Directions

COCONUT CHICKEN STRIPS Combine sugar and cinnamon in a small bowl.Lightly pound chicken breast with a damp, flat mallet and slice the breast into 5 equal strips.Coat the chicken strips evenly with the sugar cinnamon mixture.Combine the Tropical Rum Coconut Batter with 3/4 cup cool water and mix well.Dip chicken strips into liquid batter, then place in a pan of Tropical Rum Coconut Breading, cover and press lightly to adhere the coating onto the chicken.Fry at 350°F for approx 2-3 minutes.Fry time will vary depending on the size and shape of the chicken strips.Serve with salsa and fried plantains on the side.PINEAPPLE AND BLACK BEAN SALSA Mix pineapple, beans, lime juice, peppers, onion, cilantro and salt.

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