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Rainforest Cafe Caribou Coconut Chicken Recipe

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4 from 51 reviews

  • Author: Ezabella
  • Total Time: 4 hours 20 minutes
  • Yield: 3 servings

Description

Rainforest Cafe Caribou Coconut Chicken is a crispy, golden fried chicken dish coated with a flavorful mixture of flaked unsweetened coconut, cornstarch, and flour, served with a warm pineapple garnish and honey mustard dipping sauce. This tropical-inspired recipe combines the sweetness of coconut and pineapple with tender, juicy chicken for a delightful and unique meal experience.

Ingredients

Chicken and Marinade

  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 teaspoons salt
  • 2 teaspoons sugar

Coating

  • 2 cups flaked unsweetened coconut
  • 1 cup cornstarch
  • 1/4 cup flour
  • 2 beaten eggs
  • 1/4 cup water

Frying and Garnish

  • Vegetable oil for frying
  • Pineapple for garnish (about 1 medium pineapple)
  • Honey mustard for serving (to taste)

Instructions

  1. Marinate the Chicken: Trim the chicken breasts into pieces about 4 inches long and 2 1/2 inches wide. Sprinkle evenly with salt and sugar, then place the chicken pieces in a zip-top bag. Seal the bag and refrigerate for 4 hours to allow the flavors to penetrate the meat.
  2. Prepare for Cooking: When ready to cook, gently rinse the chicken pieces under cold water to remove excess salt and sugar, then pat them dry with paper towels.
  3. Set Up Dredging Station: In a shallow bowl, combine the flaked coconut, cornstarch, and flour, mixing them well to create the coating mixture. In a separate bowl, whisk together the beaten eggs and water to create an egg wash.
  4. Heat the Oil: Heat vegetable oil to 350°F (175°C) in a deep skillet or a deep fryer, ensuring there is enough oil to submerge the chicken pieces for even frying.
  5. Coat the Chicken: Dip each piece of chicken first into the egg wash, allowing excess to drip off, then dredge it in the coconut mixture, pressing gently so the shredded coconut and coating adhere well to the chicken.
  6. Fry the Chicken: Carefully place a few coated chicken pieces at a time into the hot oil without overcrowding. Fry until the coating is lightly golden brown and the chicken is cooked through, approximately 6 to 8 minutes per batch. Remove the chicken with a slotted spoon and drain on paper towels. Maintain the oil temperature for consistent browning throughout frying the remaining pieces.
  7. Prepare Pineapple Garnish: Slice a ripe pineapple into 1/8-inch thick rounds, then cut each round in half. Lightly sauté the pineapple halves in a nonstick skillet over medium heat until heated through and slightly caramelized, which enhances their sweetness and gives a deeper yellow color.
  8. Serve: Serve the crispy coconut chicken hot, accompanied by the sautéed pineapple garnish and honey mustard sauce for dipping, creating a perfect balance of savory and sweet flavors.

Notes

  • Marinating the chicken with salt and sugar for 4 hours improves tenderness and flavor.
  • Ensure the oil temperature stays steady at 350°F to avoid greasy or burnt chicken.
  • You can substitute honey mustard with a sweet chili sauce for a different flavor profile.
  • Use fresh coconut if available for a more intense coconut flavor.
  • Do not overcrowd the fryer to allow even cooking and browning.
  • Sautéed pineapple adds a tropical sweetness that complements the coconut crust perfectly.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://kitchenloving.com/rainforest-cafe-caribou-coconut-chicken-recipe/