Sheet Pan Thai Coconut Peanut Chicken with Pineapple and Broccoli is a meal all in one baked in ONE PAN with quite possibly the best Thai Peanut Sauce ever complimented by sweet, slightly caramelized pineapple!
This Thai Coconut Peanut Chicken is my favorite foodie elements all one plate – or more accurately, all on one pan from the marinated crunchy peanut, panko, coconut crusted chicken, to the fresh, sweet and tangy pineapple, to the marinade tossed roasted broccoli, to the creamy coconut infused Thai Peanut Sauce. So many multidimensional layers of flavors. So many multidimensional layers of texture. So many reasons to love this Sheet Pan Thai Coconut Peanut Chicken!
This Peanut Chicken recipe is a marriage of two of my favorites – my Thai Peanut Pineapple Chicken Satay (and reader’s fav!) and my Cashew Coconut Crusted Chicken. I used the incredible lick-the-plate-delish Peanut Sauce from my Satay to create the Sauce and Marinade that’s a harmony of pineapple juice, coconut milk, soy sauce, brown sugar, peanut butter and dashes of lime juice, fish sauce, basil and ginger. After you marinate the chicken, you have done most of the work already because you reserve most of this marinade to thicken and become your Peanut Sauce so you get a dynamic marinade and sauce all in one!
How to Make Thai Coconut Peanut Chicken
- To create your peanut coconut crusted chicken, you first process peanuts to the size of panko breadcrumbs. The combination of the peanuts and the panko create a beautiful crunch, then add in the coconut and you have a magical blend of crunchy, nutty savory, sweet and salty.
- Lastly, toss your broccoli with a little olive oil, salt and pepper and reserved marinade. Toss your pineapple with olive oil and a little brown sugar to enhance the natural sweetness.
- While your Sheet Pan Thai Coconut Peanut Chicken bakes for 15-20 minutes you simmer your reserved Peanut Sauce to thicken and that’s it! Peanut coconut crusted chicken, a nutty multidimensional peanut sauce complimented and enlivened by fresh pineapple. Serve with rice and you have my idea of the perfect bite. I hope you love it too!
Looking for more sheet pan dinners
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Looking for more Thai Recipes?
- Thai Sesame Peanut Noodles
- Chicken Pad Thai
- Thai Red Curry Chicken
- Thai Peanut Pineapple Chicken Satay
- Asian Sweet Chili Shrimp
- Brown Sugar Pineapple Chicken
- One Pan Sticky Thai Peanut Orange Chicken
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One Pan Peanut Crusted Chicken
Sheet Pan Thai Coconut Peanut Chicken with Pineapple and Broccoli is a meal all in one baked in ONE PAN with quite possibly the best Thai Peanut Sauce ever complimented by sweet, slightly caramelized pineapple!
Servings: 4 -6 servings
Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes
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Ingredients
- 8-10 chicken tenders or approx. 1 ½ lbs. chicken breasts, pounded thin, cut into tenders size
- 3 cups fresh pineapple chopped into 1” chunks
- 3 cups broccoli florets chopped into bite size pieces (not too small)
- 1 egg, whisked
- 1/2 teaspoon cornstarch
- 1/3 cup smooth peanut butter
- olive oil
Thai Peanut Pineapple Marinade/Sauce
- 1/2 cup coconut milk (I like Chaokoh)
- 1/3 cup pineapple juice
- 1/4 cup reduced sodium soy sauce
- 1/4 cup brown sugar, packed
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
Chicken Breading
- 3/4 cup salted roated peanuts
- 3/4 cup panko
- 1/3 cup flour
- 1/3 cup shredded sweetened coconut
Instructions
- MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add ⅓ cup of this Marinade and 2 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 2-6 hours. Refrigerate remaining Marinade/Sauce separately.
- BROCCOLI: When ready to cook, line a jelly roll pan with foil (If you don’t have a jelly roll pan you can use two pans) and lightly grease. Add broccoli to baking sheet and toss with 2 tablespoons olive oil, ½ tablespoon Reserved Marinade, ¼ teaspoon salt and a dash of pepper. Push into a row on the left side of the pan.
- PINEAPPLE: Toss pineapple with 1 tablespoon olive oil and 1 tablespoon brown sugar. Push into a row on the right side of the pan.
- CHICKEN: Add another piece of foil in between the broccoli and pineapple to cradle your chicken – you want to create a barrier between the chicken and the pineapple so the pineapple juices don’t make the chicken mushy. Spray piece of foil with cooking spray.
- Add peanuts to food processor and processes until the size of panko breadcrumbs. Add peanuts, panko, flour and shredded coconut to a large freezer bag. Set aside.
- Add whisked egg to chicken in marinade and stir to evenly combine. Working with a few chicken tenders at a time, remove from marinade, dab off any excess and add to breading mixture. Toss to coat then press mixture firmly into chicken with your fingers to make sure the coating sticks.
- Line breaded chicken in between the broccoli and chicken. Sprinkle with some of the remaining breading mixture. Bake at 400 degrees F for 15-20 minutes or until chicken is cooked through (registers 165 degrees F). Broil for a couple minutes for extra crispiness. (Note: the panko will remain pale in color).*
- THAI PEANUT SAUCE: Meanwhile, add reserved Thai Peanut Sauce to a small saucepan and whisk in cornstarch. Bring to a boil, reduce heat and simmer until slightly thickened. Remove from heat and stir in peanut butter. If sauce becomes too thick, thin with coconut milk. Drizzle baked chicken with sauce or use as a dip. Best served with rice.
Notes
*is a Japanese breadcrumb and can be found next to the traditional breadcrumbs or in the Asian section of your grocery store. Note that panko will not brown in the oven. For extra golden and crunchy panko, melt ½ tablespoon butter in a skillet then add panko and toast until golden before adding to breading mixture. This step is optional and not necessary.
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2pots2cook says
Thank you for one pot week dinner. I am sure we all shall enjoy it !
Jen says
You are so welcome! I hope you can make it soon and love it!
Jack Mulder says
Jen! You are one amazing person. I think I have tried all of your creations! They are all wonderful and it seems I always have a favorite until you send out another E-Mail. Then suddenly my favorite turns into my #2 favorite. I can’t Thank You enough for all your time and effort you put forth for all of us! Not to menthion your photography!!
Jen says
Hi Jack, what a thoughtful comment and that is AMAZING you have tried so many of my recipes, thank you! and btw, I just got an email that your books have shipped so I will keep you posted!
Tom says
Jen,
Great recipe as always!
Am I right in thinking that the peanut butter should be included in the marinade as well, as it’s listed outside of the Marinade/Sauce ingredients? It’s in the oven now, so I’ll guess I’ll see how it turns out, and just add the peanut butter into the marinade with the cornstarch and cook it down.
I’m sure we will enjoy it, as we always do with your recipes!
Jen says
Hi Tom, the peanut butter actually does not go in the marinade but gets whisked into the sauce after to make it creamy. Hope it turned out okay!
Barb says
Wow! This was SO so good! my sauce turned out darker than your pic. Yours looks more caramel-y while mine looked more dark chocolate-y. Was a bit of work to get it all done, but nothing. SUnday afternoon can’t handle!
Jen says
Hi Barb, I am so happy you loved this so much! The color of the sauce could be a combo of things- even just lighting in my pics – but I am so happy you loved it! Thank you so much for taking the time to comment!
Chelsea Pratt says
Hi Jen,
I just wanted to thank you so much for all the wonderful recipes! I use your blog all the time but have never commented and just need to thank you and tell you I love your blog! I’m not sure if we have ever met but I know your mom and dad. I am Sharlie’s sister and I have two kids with CF so lots of connections! I hope you are healthy and well and again, thanks for all the delicious recipes!!
Love and best wishes,
Chelsea Pratt
Jen says
You are so welcome Chelsea, thank YOU for such a nice comment – I absolutely love hearing you are enjoying my blog! And what a small world, I absolutely adore your sister, she is one of my heroes. As a mother of CF children, you are one of my heroes as well. I look back in grateful awe at all the time, effort, and prayers my parents offered on my behalf. I know your children will one day to you as well. I pray for the health and happiness of your entire family! Much love!
Kit says
How much peanut butter are we supposed to add to the sauce? Am I missing that amount written somehow?
Jen says
Hi Kit, it is written under the first part of ingredients – 1/3, enjoy 🙂
Graham says
Any nutritional info available please?
Also calorie count?
Thanks
Jen says
Hi Graham, you can calculate your calories at http://www.myfitnesspal.com/recipe/calculator . Hope that helps!
Vicky says
This dish is absolutely delicious! I didn’t see where the peanut butter was to be added but I just whisked it into the sauce – I later saw a comment where that is what you suggested. Also, I couldn’t fit everything on one sheet pan so I ended up putting the broccoli and pineapple on one and the chicken on a smaller one. I recommend making this wonderful recipe!
Jen says
Thank you so much for the wonderful recommendation Vicky! The peanut butter is listed in step 8 – you were exactly right to add it to the sauce. I’m so happy you loved it!
Bob says
Hello! Could I use another fruit like mango instead of pineapple? I am allergic.
Jen says
Hi Bob, I wouldn’t recommend roasting another fruit but you can certainly serve it with mangos after its cooked – that would be delicious!
Sue says
Yum! Another 12 out of 10! You have the best family recipes! I love how you use ingredients that I have on hand. I’m having that usual problem with zucchini (way too many in my vegetable garden!) so I threw a few on with the broccoli and didn’t get a single complaint! Seriously! That was sooooo good! Thank you soo much!
On a completely different thread; I wish you could do a homemade Ranch Salad Dressing recipe! I found a great one but the site disappeared and I didn’t write it down!
Thanks again! Yum!
Jen says
“12 out of 10”- Wow! Thank you so much, Sue! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!
D Lawson says
this looks so delicious! I always thought that Thai peanut sauce had peanut butter in it? I will be trying this this week!!!
Jen says
Thank you! There is 1/3 cup peanut butter listed with the chicken ingredients 😉
Katrena Hale says
Yummy! This was amazing. My husband loved it. I didn’t eat mine with rice and it was incredible. The chicken was so tender. The sauce came together like magic.
Jen says
Thank you so much for the glowing review Katrena, I love hearing this was such a huge hit!
Pam OBrien says
Hi. Trying this recipe tomorrow night. Do you use sweetened or unsweetened coconut? Thanks!
Jen says
I use sweetened – I’ll clarify in the recipe. Sorry about that!
Annette says
Another winning recipe. Made this yesterday & entire family loved it. I always ask if this is a repeat recipe & I got a resounding YES! Love your website & enjoy your recipes & the variety! Great job!
Jen says
YAY, I’m so thrilled it was such a hit! Thank you so much for trying so many recipes, I appreciate you!
Pernille says
Hello you lovely person!
This looks absolutely delicious, but fresh pineapple is crazy expensive where I live.
Is it possible to substitute canned? And would the sirup or juice canned type be best if I can?
Jen says
Hello! Yes, canned in juice or frozen pineapple should work just fine! Hope you love it!