It has been absolutely freezing in Utah lately. I mean it. Like in the negatives. That is just way too much for me. I wish I was in Hawaii. These panko chicken strips have a crunchy coating of Panko Bread Crumbs from Progresso, and are paired with a teriyaki pina colada sauce that totally reminds me of Hawaii. My family went on a trip to Hawaii a few years ago, and while the scenery was beautiful, the food delicious, the weather was crappy. In fact, it was hardly sunny, mostly overcast and we were all itching for a tan.
We had all traveled to Hawaii to see my little sister compete in an Internation Soccer Tournament, and it was so fun to see all of those teams speaking different languages and competing against one another. My sister is such an awesome athlete, but not very awesome with sunscreen. We did slather her up before the game, and she tans really easily, but she still managed to get fried through her jersey. Seriously fried. Like, blisters everywhere. Here we were, a pasty family from Vancouver, Washington dying for a tan, but not getting anything at all and she gets scorched through her shirt! It was craziness and the poor dear was in quite a lot of pain.
If you truly know me you know that I adore Panko for my breading (and if you follow the link you can read my post about it). In fact, Panko is what helped me win a cooking contest and partnership with Knorr, Panko Crusted Chicken with a Lemon Cream Sauce. I need to photograph that baby again, but it’s still super delicious.
Anyway, this recipe is really easy and your kids will love it, which is a pretty big deal in my opinion. You’ll start out with an easy breading. Just salt and pepper the chicken and roll them in the bread crumbs followed by a light drizzle of olive oil. I figure that since the panko sticks to the chicken just fine on it’s own, why worry about doing a proper dredge with flour and egg. No need to add the extra calories.
Then, dump almost all of the ingredients for the sauce in a pan, bring to a boil, add the rest, boil again, and eat up!
Crunchy chicken strips with a teriyaki pina colada dipping sauce that will have you aching for Hawaii.
- 9 Chicken Tenders, trimmed
- 1 Cup Panko Bread Crumbs
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Cup Low Sodium Soy Sauce
- 1/4 Cup Brown Sugar
- 1/4 Cup Crushed Pineapple, juice included
- 2 Cloves of Garlic, minced fine
- 1/2 Teaspoon Fresh Ginger, grated
- 1 Pinch Red Pepper Flakes
- 1/4 Cup Cream of Coconut
- 1 Tablespoon Cornstarch
- 1 Tablespoon Cold Water
- Heat the oven to 350 degrees and place an oven safe cooling rack on a baking sheet.
- Place the bread crumbs in a shallow bowl. Season both sides of the chicken with salt and pepper and roll in the bread crumbs. Drizzle with a little olive oil and set on a baking sheet.
- Bake for 25-30 minutes
- Heat a small saucepan over medium high heat. Add the soy sauce, brown sugar, pineapple, ginger, garlic, and red pepper flakes. Bring to a boil and whisk in the cream of coconut.
- Meanwhile, stir together the water and cornstarch in a small bowl. Once the teriyaki sauce is boiling, slowly whisk in the cornstarch mixture. Allow the sauce to return to a boil and continue to whisk until thickened.
- Remove the chicken from the oven and serve with teriyaki pina colada sauce
Cooking the chicken on a cooling rack will allow the chicken to crisp all the way around.
Other great recipes
Weight Watchers Buffalo Chicken Strips-laaloosh.com
*This was a sponsored post on behalf of Progresso Panko Bread Crumbs, but the opinions and recipe are my own.