Baked chicken with toasted coconut, turmeric and lime crust over jasmine rice with sautéed pineapple

Name: Baked chicken with toasted coconut, turmeric and lime crust over jasmine rice with sautéed pineapple
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión tropical
Ingredients: 24 oz chicken breasts; 2 oz unsweetened shredded coconut; 1/2 cup gluten-free breadcrumbs; 3 cloves garlic; 1 1/2 tsp ground turmeric; 1 tbsp lime zest; 3 tbsp lime juice; 3 tbsp olive oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup jasmine rice; 2 cups water; 1 1/4 cups fresh pineapple; 3 scallions scallions; 1 tbsp butter

An original baked chicken recipe with an aromatic crust of toasted coconut, turmeric, garlic, and lime, served over jasmine rice with sautéed pineapple and scallions. It brings together bright citrus, warm golden spice, and gentle sweetness in a balanced, flavorful dish.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 piezas (aprox. 680 g) 680 g chicken breasts (skinless and boneless)
60 g unsweetened shredded coconut (for tostar and hacer the crust)
50 g gluten-free breadcrumbs (ayuda a formar a crust crujiente)
3 dientes 3 cloves garlic (finely chopped)
4 g ground turmeric (for color and aroma)
1 cucharada 6 g lime zest (of 2 limas)
45 ml lime juice (freshly squeezed)
45 ml olive oil (divided)
8 g salt (divided, or to taste)
2 g black pepper (freshly ground)
220 g jasmine rice (enjuagado)
480 ml water (for cocer the arroz)
180 g fresh pineapple (diced small)
3 piezas 45 g scallions (sliced finas, parte blanca and verde separadas)
15 g butter (for saltear the piña and the arroz)

Nutrition facts

per serving

540 kcal

Calories

39 g

Protein

42 g

Carbs

24 g

Fat

3 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking tray or oven-safe dish with parchment paper or lightly grease it with a little olive oil.
2
In a dry skillet over medium heat, toast the shredded coconut for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove from the heat and let it cool for 2 minutes.
3
In a bowl, mix the toasted coconut, gluten-free breadcrumbs, chopped garlic, ground turmeric, lime zest, 1/2 teaspoon salt, black pepper, and 1 tablespoon olive oil until evenly combined.
4
Place the chicken breasts in another bowl or dish. Add the lime juice, 1 tablespoon olive oil, and 1/2 teaspoon salt. Toss well to coat the chicken.
5
Press the coconut and turmeric mixture onto the top of each chicken breast to form a light crust. Place the chicken breasts on the prepared tray.
6
Bake the chicken for 22 to 26 minutes at 425°F (220°C), or until fully cooked through in the center and the crust is golden. Let it rest for 5 minutes before serving.
7
While the chicken bakes, place the jasmine rice, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes. Then fluff the rice with a fork.
8
In a medium skillet, melt the butter with the remaining 1 tablespoon olive oil over medium heat. Add the white parts of the scallions and cook for 1 minute.
9
Add the diced pineapple to the skillet and sauté for 3 to 4 minutes until lightly caramelized around the edges. Stir in the green parts of the scallions and cook for 30 seconds more.
10
Add the cooked rice to the skillet with the pineapple and scallions. Toss gently for 1 to 2 minutes so the butter, pineapple, and aromatics are evenly distributed.
11
Serve a bed of jasmine rice with sautéed pineapple on each plate and place one toasted coconut, turmeric, and lime crusted chicken breast on top.

Chef tips

For a firmer crust, press the mixture well onto the chicken and let the breasts rest for 5 minutes before baking. If you want more color, you can broil for 1 to 2 minutes at the end, watching closely so the coconut does not burn.

Substitutions

You can use boneless chicken thighs, adjusting the cooking time as needed. Pineapple can be replaced with firm mango. If you do not have jasmine rice, use basmati rice. For a dairy-free version, replace the butter with more olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon