Honey Coconut Chicken with Grilled Pineapple Salsa

A couple of changes from the Mango version. More Jalepenos, more purple onion, and we used B&Gerk&Mesquite. The Mesquite was noticable, and asked for in future runs at this recipie. This turned out wonderful, and we got to use up some left-over mango salsa! Took about an hour start to finish.

Ingredients

• 4 chicken thighs

• Salt and black pepper to taste

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup shredded unsweetened coconut

• 1/2 cup panko breadcrumbs

• 1 T B&Gerk&Mesquite

• Butter patties

• 1 T Honey

• 2 Avacado sliced

Mango Salsa:

• 2 cups grilled pineaple

• 1/2 cup diced red onion

• 1 T Jalapenos

• Juice of 1 lime

• 2 T chopped fresh cilantro

• B&G to taste

Preheat oven to 350 degrees

Dredge the chicken in flour

Dregde it again in the egg wash

A third Dredging in Panko Bread crumbs ( I used the parmesan and panko mix from the Crusted Cod recipies)

Place in Appropriate baking dish. Push some coconut into each chicken. Sprinkle with B&Gerk. Place a thin butter patty on top. Bake in the oven about 30 minutes.

Drizzle Honey on the chicken for the last 5 minutes of cook.

Prepare the Mango Salsa if you don’t have left-overs. Mix the mango salsa ingredients in a bowl.

The avacodos, best serve them on the side. If you mix them into the salsa, the salsa will be good for 2 days, as the avacados break down and become nasty looking on day 3.

We served with rice and a veggie