Crispy Coconut Chicken with Piña Colada Sauce

My family makes this every Christmas Eve. Try it. You'll love it!

Crispy Coconut Chicken 

1 cup flaked coconut

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 1/2 lb. boneless, skinless chicken breast halves, cut into large chunks if desired.

1 egg, lightly beaten

1/3 cup butter or margarine, melted

Preheat oven to 400˚F. In a shallow dish, combine first five ingredients. In a separate shallow dish, lightly beat the egg. Pour melted butter into a baking sheet pan and spread evenly. Dip chicken pieces into egg then dredge through the dry ingredients, pressing and tapping firmly so that seasonings adhere. Place on prepared pan. Bake for 25 minutes or until done, turning once halfway through cooking. 

Piña Colada Sauce 

1/2 cup Coco Lopez

1/2 cup pineapple juice

1/4 cup water

2 Tbsp. crushed pineapple, drained

1 Tbsp. sweetened coconut flakes

3 Tbsp. + 1 tsp. powdered sugar

1 + 1/2 tsp. corn starch

3 tsp. cold water

Mix Coco Lopez, pineapple juice, water, crushed pineapple, coconut, and powdered sugar in a saucepan. Heat on medium low temp. until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 to 12 min. Mix corn starch and water together; add to sauce and blend well. Let mixture simmer for 3 to 5 min. longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.

Bonus! Here's another sauce option:

Apricot Sauce
1 cup apricot preserves
2 tablespoons Dijon mustard

Combine and mix until smooth consistency.