Tropical Peach-Glazed Coconut Chicken Recipe

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Coconut Peach Chicken features tender chicken bites coated in a crunchy coconut and panko crust, paired with a sweet and tangy peach glaze. Serve it over a bed of white rice, or enjoy it on its own or over pasta. This might become your new favorite way to prepare chicken bites! Plus, you can also make the chicken in an air fryer. Be sure to try my Roasted Peach Chicken as well!

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Tropical Peach-Glazed Coconut Chicken Recipe

Ingredients & Substitutions

  • Chicken: I recommend using boneless, skinless chicken breast for this recipe, though boneless, skinless thighs will also work. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
  • Coconut: Use sweetened shredded coconut for the coating. Sweetened coconut has added sugars, giving a sweeter flavor. Unsweetened coconut can be used, but it will result in a less sweet taste.
  • Panko: Panko breadcrumbs, found in the Asian food aisle, are lighter and stay crispier longer than regular breadcrumbs. You can use regular breadcrumbs if needed, but the texture will differ.
  • Peach Preserves: Peach preserves provide a concentrated peach flavor and natural sweetness for the sauce. Peach jam or jelly can be used as alternatives.
  • Apple Cider Vinegar: This adds a tangy, slightly acidic flavor that balances the sweetness of the peach sauce.
  • Mustard: Dijon mustard gives a sharp, tangy taste. Yellow mustard can be substituted, though it may slightly alter the flavor.
  • Red Pepper Flakes: These add a subtle spiciness. Feel free to omit them if you prefer a milder sauce.

Tropical Peach-Glazed Coconut Chicken Recipe

Can I Make The Sauce Ahead of Time?

Yes! Prepare the sauce in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before adding the cooked chicken bites.

Tropical Peach-Glazed Coconut Chicken Recipe

How to Serve Coconut Peach Chicken

While serving over white rice was our favorite, there are other delicious options:

  • Serve over plain pasta cooked al dente.
  • Serve over brown rice.
  • Toss pasta with the peach sauce and top with the chicken.
  • Coat both pasta and chicken with the peach sauce for maximum flavor.
  • Use the peach sauce to coat noodles for a tasty side dish or light meal.

How to Store Coconut Peach Chicken

Store the chicken in the sauce or separately if not yet mixed. It will keep in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave before serving.

Tropical Peach-Glazed Coconut Chicken Recipe

Ingredients

Chicken:

  • 4 servings long grain white rice, prepared
  • 1 boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes
  • ½ cup (50 g) sweetened shredded coconut
  • ½ cup (50 g) panko bread crumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup (30 g) all-purpose flour
  • 1 large egg, room temperature, beaten
  • 2 tablespoons canola oil

Sauce:

  • 1 cup (320 g) peach preserves
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons soy sauce
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons coarse ground dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • Parsley, chopped for garnish

Instructions

Chicken:

  1. Add the coconut to a food processor and pulse until finely chopped. Add panko, salt, and pepper, and pulse one or two times until just mixed.
  2. Set out three medium bowls. Add flour to the first bowl, beaten egg to the second, and the coconut mixture to the third.
  3. Dredge chicken pieces in the flour, tapping off excess, then in the egg, and finally in the coconut mixture, coating evenly. Set aside on a plate.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Once hot, add the coconut-coated chicken and cook until golden brown, about 4-5 minutes per side, until the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan.
  6. Transfer the chicken to a plate and tent to keep warm. Wipe out the skillet with a paper towel.

Sauce:

  1. Reduce heat to medium. In the same skillet, add peach preserves, olive oil, soy sauce, apple cider vinegar, dijon mustard, garlic, salt, pepper, and red pepper flakes. Stir to combine and heat until simmering.
  2. Add the cooked chicken and toss until coated with the sauce.
  3. Serve over prepared rice, garnished with chopped parsley.

Enjoy your delicious Tropical Peach-Glazed Coconut Chicken, perfect for any meal!

Tropical Peach-Glazed Coconut Chicken Recipe

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