Rainforest Cafe Caribo Coconut Chicken With Honey Mustard Sauce

Recipe by Molly53
READY IN: 30mins




  • Place breasts between pieces of wax paper and pound to 1/2 inch thick.
  • Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
  • Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
  • When chicken breast are ready to be prepared, rinse lightly and drain.
  • Place coconut, corn starch, and flour in a bowl and mix well.
  • In separate bowl place beaten eggs and add water, blend well.
  • Preheat frying oil to 350F in a deep fryer or large skillet and have ready to fry chicken pieces.
  • Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
  • Carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn).
  • Remove and place on a paper towel to drain.
  • For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).
  • Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.