Coconut Chicken Pineapple Sliders (Print-Friendly Version)
Juicy coconut-crusted chicken in slider buns topped with tangy-sweet pineapple slaw - pure sunshine in every bite!
# What You'll Need:
→ For the Chicken
01 -
1 lb boneless, skinless chicken breasts or thighs, cut into slider-size pieces
02 -
½ cup all-purpose flour
03 -
2 eggs, beaten
04 -
¾ cup panko breadcrumbs
05 -
½ cup shredded unsweetened coconut
06 -
½ tsp garlic powder
07 -
Salt and pepper, to taste
08 -
Oil for frying (or baking/air frying option)
→ For the Pineapple Slaw
09 -
1 cup shredded cabbage (green or red)
10 -
½ cup pineapple, finely chopped
11 -
2 tbsp red onion, finely chopped
12 -
2 tbsp cilantro, chopped
13 -
2 tbsp mayonnaise
14 -
1 tbsp lime juice
15 -
Salt and pepper, to taste
→ For Assembly
16 -
8 slider buns
17 -
Optional: sweet chili sauce, sriracha mayo, or avocado slices
# How to Make It:
01 -
In a bowl, combine shredded cabbage, pineapple, red onion, cilantro, mayonnaise, and lime juice. Season with salt and pepper to taste. Refrigerate while preparing the chicken.
02 -
Create three separate bowls: first with flour seasoned with salt and pepper, second with beaten eggs, and third with panko breadcrumbs mixed with shredded coconut and garlic powder.
03 -
Dredge each chicken piece in the seasoned flour, then dip in beaten eggs, and finally coat thoroughly in the coconut-panko mixture, pressing gently to adhere.
04 -
Either fry in hot oil for 3-4 minutes per side until golden and cooked through, or air fry/bake at 200°C (400°F) for 10-12 minutes, turning halfway through cooking.
05 -
Lightly toast the slider buns. Place a piece of crispy coconut chicken on each bottom bun, top with a generous portion of pineapple slaw, add optional toppings as desired, and cover with the top bun.
# Additional Tips:
01 -
Monitor cooking times closely when using air fryers as they can vary significantly between models.
02 -
The chicken is fully cooked when it reaches an internal temperature of 75°C (165°F).