Chicken and Marinade

Ingredients Weight Measure
Chicken breasts, 4 oz. 64 oz. 16 ea.
Pineapple juice 12 oz. 1/2 cup
Garlic cloves, minced 1 oz. 4 ea.
Salt as needed
Pepper as needed

Additional Ingredients

Ingredients Weight Measure
Flour for dredging as needed
Eggs, beaten 18 oz. 8 whole
TABASCO® brand Original Red Sauce 1/4 - 1/2 oz. 1 Tbsp.

Breading Mixture

Ingredients Weight Measure
Flaked coconut 6 oz. 1-1/2 cups
Almonds, ground 3 oz. 3/4 cup
Italian seasoned breadcrumbs 3 oz. 3/4 cup


  1. Marinate chicken breasts in pineapple juice and garlic for 1 hour. Season marinated chicken with salt and pepper.
  2. Set up the following breading station in 3 separate bowls: flour in first; eggs and Original TABASCO® pepper sauce in second; and coconut, almonds and breadcrumbs in third.
  3. Dredge chicken in flour; dip in egg mixture and coat with coconut crumbs.
  4. Place coated chicken breast on sheet pan and bake at 350°F for 25 minutes or until internal temperature reaches 165°F and coating is slightly brown around the edge. (If desired, the chicken breasts can be breaded and pan fried.)

Yield: 16 servings

Serving idea: Serve warm on a bed of seasoned white rice and crushed pineapple.