Ingredients

• 1 tbsp fresh lime juice
• 1 tbsp hot pepper sauce
• 14 oz can light coconut milk
• 1 lb boneless skinless boneless, skinless chicken breast
• 3⁄4 cup bread crumbs
• 1⁄2 cup sweetened flaked coconut
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper, ground
• 3 oz crushed canned pineapple
• 3 oz fat-free sour cream
• 4 oz pina colada nonalcoholic drink mixer, (no alcohol)

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. For the coconut chicken: Mix lime juice, hot pepper sauce, and light coconut milk together in a large resealable plastic bag. Add chicken and seal. Marinate in the refrigerator for 1 1/2 hours, turning the bag occasionally.
3. Combine bread crumbs, flaked coconut, salt, and black pepper in a shallow bowl. Remove chicken from the marinade and discard the excess. Coat chicken one piece at a time in the bread crumb mixture, then place on a baking sheet sprayed with cooking spray. Coat the top of the chicken with cooking spray.
4. Bake for 30 minutes or until the chicken is no longer pink in the center and the juices run clear.
5. For the pina colada dip: In a small bowl, thoroughly together mix pineapple, sour cream, and pina colada nonalcoholic drink mixer. Serve with the chicken.

Per serving: 16 SmartPoints; 11 PointsPlus; 10 POINTS (old)

Serving Size: 1 (196 g)

Servings Per Recipe: 4