How to make it

  • In small bowl blend sour cream, pineapple, and 1/4 tsp of the ginger and 1/4 tsp curry powder, if desired. Cover and refrigerate until serving.
  • Preheat oven to 400 degrees. Coat baking sheet with nonstick cooking spray, set aside. In blender or food processor, combine coconut, breadcrumbs, remaining ginger and curry (if desired) and cayenne. Pulse to blend. Place in shallow dish; set aside.
  • Sprinkle chicken with salt, if desired. Cut tenders in half crosswise. Blend honey and lemon juice in separate shallow dish. Coat chicken pieces in honey and then in coconut mixture. Place on baking sheet. Bake 12-15 minutes or until chicken is tender and no longer pink.
  • Serve chicken with sour cream sauce.
  • Per serving: 182 calories, 13g carbohydrates, 12g protein, 9g fat, 0g fiber, 31mg cholesterol, 101mg sodium

Reviews & Comments 3

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    " It was excellent "
    auntybea ate it and said...
    Oh that would be a lovely appetizer, wouldn't it??? I need to take one to a do in July, I think I might try this!
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    " It was excellent "
    momo_55grandma ate it and said...
    thanks for a great recipe delicous
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    " It was excellent "
    minitindel ate it and said...
    now your talking !!!!!!!!!!!! i love this !!!!!
    thank you so much.ive had this before and it is excellent!!!!!
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