Coconut-Crunch Chicken with Pineapple-Lime Rice

Make it

Instructions

1. 01

   Heat the oven and ready the baking sheet

   Set an oven rack in the middle position and heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Set out three shallow bowls, a medium saucepan with a lid, and a clean instant-read thermometer. | Why: A hot oven and lined sheet help the coating turn crisp without sticking.

2. 02

   Cut, season, and coat the chicken

   Pat 1½ lb boneless, skinless chicken breasts dry with paper towels; cut into roughly 1-inch-wide strips. Put ¼ cup all-purpose flour in the first bowl. Beat 1 large egg in the second. In the third, stir together ¾ cup panko breadcrumbs, ½ cup unsweetened shredded coconut, ½ tsp kosher salt, and ½ tsp smoked paprika. Toss the strips in the flour, dip in the egg, then press into the coconut mixture on all sides. Arrange in one layer on the lined baking sheet and drizzle evenly with 1 tbsp olive oil. Wash your hands and any surfaces that touched raw chicken. | Why: Dry chicken and a three-stage coating make a well-adhered, crunchy crust.

3. 03

   Roast the chicken

   Put the baking sheet in the heated oven and roast for 18–22 minutes, turning the strips once after about 10 minutes. The coating should be golden at the edges, and the thickest strip must register 165°F (74°C) on an instant-read thermometer. If the chicken finishes before the rice, let it rest on its sheet for up to 5 minutes. | Why: Turning promotes even browning, while checking the center ensures the chicken is safely cooked.

4. 04

   Cook the rice while the chicken roasts

   As soon as the chicken goes into the oven, rinse 1 cup long-grain white rice in a sieve under cool running water until the water runs mostly clear; drain. Put the rice in the saucepan with 1½ cups water and ¼ tsp kosher salt. Bring to a boil over medium-high heat, cover, reduce to low, and simmer for 15 minutes, until the liquid is absorbed. Turn off the heat and leave covered for 5 minutes; then fluff with a fork. | Why: Rinsing limits starchiness, and the covered rest finishes the rice gently.

5. 05

   Add the bright finish and serve

   While the rice rests, drain and chop 1 cup canned pineapple chunks if the pieces are large. Rinse and dry 1 lime; finely grate its zest, then cut and squeeze its juice. Rinse and thinly slice 2 scallions. Fold the pineapple, lime zest, lime juice, and most of the scallions into the fluffed rice. Spoon into four bowls, add the chicken, and scatter over the remaining scallions. Serve promptly while the crust is crisp. | Why: Adding the fruit and lime at the end keeps the rice fresh-tasting and the chicken crunchy.