2 (4 pound) whole chickens
1 (5 ounce) can coconut-flaked coconut
1 tablespoon olive oil
1 cup chopped onion
1 (8 ounce) can crushed pineapple juice concentrate
1 (6 ounce) can crushed pineapple chunks
1 cup diced celery
2 tablespoons lime juice
Preheat oven to 350 degrees F (175 degrees C) and grease a large baking dish.
Heat olive oil in a large skillet over medium heat. Add chicken, toss, and cook for about 6 minutes on each side. Remove chicken from skillet and place on prepared baking pan. Brush with coconut, then olive oil, and sprinkle with pineapple juice concentrate.
In a small bowl, mix pineapple juice concentrate, celery and lime juice. Pour coconut mixture over chicken. Cover and refrigerate overnight.
Delicious, we will definitely be having this again. We are not a big coconut crowd, but we did have leftovers so I made a half recipe instead of the main ingredients. Followed the recipe exactly and it was delicious. I may try it again spooning the chicken pieces over a bed of fresh greens, this time with a little coconut sugar and see if I can't find something sweet to add. I put in the potatoes instead of spears so they cook faster and don't stick to the bottom. I baked them in a deeper dish and didn't have to bake for so long, probably because I put them in a deeper dish myself, and they came out much softer. A good all around meal. I will probably try this again and tweak it a little just because. :o)
This was really tasty! I'll make it again. We did it the first time as written and i think i got it right the second time.
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