Sheet Pan Thai Peanut Chicken with Pineapple
Break out your sheet pan and create a crunchy peanut, coconut and panko crusted chicken topped with a Thai peanut sauce, sweet and juicy pineapple and crunchy fresh broccoli that is both nutritious and delicious!
Hey, ya'll! How is your quest to eat healthier this new year going? Minus the caramel macchiato that I'm currently guzzling down, I'm doing a-okay!
Today's healthy recipe is so delicious you won't believe you're sticking to your diet! This recipe features a crunchy peanut, coconut and panko crusted chicken topped with a Thai peanut sauce, sweet and juicy pineapple and crunchy fresh broccoli. This sheet pan recipe is vibrant, colorful, full of texture and flavors!
Yes, it probably sounds a bit complicated, but if I can do it, so can you! The peanut coconut crusted chicken begins with chopping up your peanuts in a food processor until they are the size of panko breadcrumbs. Combining the peanuts, coconut, and panko creates a scrumptious crunch!
Once you've coated your chicken, the hard part is over! Simply toss your broccoli with salt, pepper, and olive oil and left-over marinade and coat your pineapple with brown sugar and olive oil and you've got yourself a color, delicious, easy-to-make dinner recipe that conveniently fits all on one sheet pan! Bazinga!
Ingredients: 8 - 10 chicken tenders 3 cups broccoli florets 3 cups of fresh pineapple chunks 1 egg 1/2 tsp cornstarch 1/3 cup smooth peanut butter Olive oil
Chicken Breading: 3/4 cup panko breadcrumbs 3/4 cup salted roasted peanuts 1/3 cup shredded coconut 1/3 cup flour
Sauce: 1/2 cup coconut milk 1/4 cup reduced sodium soy sauce 1/3 cup pineapple juice 1/4 cup brown sugar, packed 1 tsp sriracha 1 tbsp lime juice 1 tbsp fish sauce 1 tsp garlic or garlic powder 1 tsp basil 1/2 tsp ground ginger
Instructions: 1. In a medium-size bowl, whisk coconut milk, soy sauce, pineapple juice, brown sugar, sriracha, lime juice, fish sauce, garlic, basil and ground ginger together to form your marinade and sauce.
2. Add 1/3 cup of this marinade and 2 tablespoons of olive oil to a large freezer bag. Add chicken to the bag. Seal the bag and shake until coated. Marinate in the refrigerator for 2-5 hours. Reserve the remaining marinade and store separately in the refrigerator.
3. After 2-5 hours, line a large baking sheet with foil. Grease lightly.
4. Place broccoli in a sealable bag or medium-size bowl. Toss broccoli with 2 tablespoons olive oil, and 1/2 tablespoon reserved marinade. Salt and pepper to taste. Put broccoli onto the prepared sheet pan in a nice, neat row.
5. Toss pineapple with 1 tablespoon olive oil, and 1 tablespoon brown sugar. Push into a row on the opposite side of the pan.
6. Add another piece of foil between the pineapple and broccoli. This will help create a barrier between the pineapple and chicken so your chicken coating doesn't get soggy. Nobody likes soggy chicken! Don't forget to spray your foil!
7. To prepare your chicken, add peanuts to a food processor, blender or beat the crud out of them until they are the size of panko breadcrumbs. Add crushed nuts, panko, coconut and flour in a large sealable bag. Set aside.
8. Whisk one egg in a medium-sized bowl. Evenly coat your chicken, one tender at a time, dipping it into the egg and then into your peanut mixture. Be sure to press the mixture into the chicken to make sure the coating sticks. Place the coated chicken tenders on the prepared foil.
9. Bake at 400 degrees for 15-20 minutes or until the chicken is cooked through. Broil for a few minutes so that the coating becomes extra crispy, about 3 minutes (you'll want to watch this carefully).
10. While the chicken is cooking place your reserved marinade in a small saucepan. Whisk in cornstarch. Bring to a boil and reduce heat. Simmer until slightly thickened. Remove from heat. Stir in peanut butter. Drizzle over the cooked chicken or serve it as a dipping sauce.
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Don't forget to use the #mandmcooks if you make this dish so we can see how it turns out!