Sheet Pan Thai Peanut Coconut Chicken with Pineapple
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
Ingredients
- 8-10 chicken tenders or approx. 1 1/2 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 1/3 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 1/2 tablespoon butter in a skillet then add panko and toast until golden before adding to breading mixture. This step is optional and not necessary.