I’m excited to share this vibrant dish, where tender chicken gets a mouth‑watering coconut–peach treatment: crispy on the outside, juicy inside, and coated in a sweet‑savory peach glaze with a tropical twist. Coconut Peach Chicken

Why You’ll Love This Recipe

I love how the combination of shredded coconut and panko creates a crunchy crust, while the peach‑based sauce adds a bright, fruity contrast. It’s a fun change from ordinary chicken dinners and feels special even though it uses simple ingredients. Plus, the recipe is versatile enough to serve over rice, pasta, or by itself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 boneless, skinless chicken breast (cut into 1‑inch cubes)
½ cup sweetened shredded coconut
½ cup panko breadcrumbs
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup all‑purpose flour
1 large egg, beaten
2 tablespoons canola oil
1 cup peach preserves
2 tablespoons extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
Chopped parsley (for garnish)

Directions

Pulse the shredded coconut in a food processor until it’s finely chopped. Add the panko, salt and pepper and pulse a couple times just to mix.
Prepare three bowls: one with flour, one with the beaten egg, and one with the coconut‑panko mixture.
Dredge each chicken piece first in flour (tapping off the excess), then into the egg, finally into the coconut‑panko mix ensuring all sides are coated. Set aside while you repeat with all pieces.
In a large non‑stick skillet over medium‑high heat, add the canola oil. When hot, add the chicken pieces (in a single layer, avoid overcrowding). Cook about 4‑5 minutes per side or until the internal temperature reaches 165°F (74°C). Remove the chicken and tent it to keep warm; wipe the skillet clean.
Reduce heat to medium. In the same skillet, add the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper and red pepper flakes. Stir and heat until it comes to a gentle simmer.
Add the cooked chicken back into the skillet and toss until each piece is well coated in the peach glaze.
Serve immediately over rice (or pasta) and garnish with chopped parsley.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
This timing is adapted from a similar version of the recipe.

Variations

Swap boneless skinless chicken thighs instead of breast for a juicier result.
Use unsweetened shredded coconut if you prefer less sweetness in the crust.
Try an air‑fryer version: coat the chicken as instructed, then air fry at 400°F (≈204°C) for about 8 minutes, flipping halfway through, until internal temperature reaches 165°F.
For a spicier glaze, increase the red pepper flakes or add a dash of Sriracha into the sauce.
Serve on a bed of cauliflower rice or steamed veggies for a lighter option.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3‑4 days.
To reheat: gently warm the chicken and sauce together in a skillet over low heat until heated through (avoid high heat so the crust stays crispy). Alternatively, microwave in short intervals, stirring in between, though the crust may soften slightly.

FAQs

What kind of chicken should I use?

I typically use boneless, skinless chicken breast cut into cubes because it cooks evenly and quickly. You can use thighs too—just adjust the cooking time slightly because thighs may take a bit longer.

Can I make the sauce ahead of time?

Yes — I often prepare the peach glaze ahead of time and store it in a covered container in the fridge for up to 2‑3 days. When ready to serve, I reheat it gently, then add the chicken and toss. Derived from a similar recipe.

Can I skip the panko or use a gluten‑free option?

Absolutely. If you need gluten‑free, substitute the panko with gluten‑free breadcrumbs or crushed gluten‑free cereal. For a lower‑carb crust, you could use almond meal mixed with the shredded coconut.

How do I know when the chicken is fully cooked?

I rely on a meat thermometer: the internal temperature should reach 165 °F (74 °C) at the thickest part of the chicken. If you don’t have a thermometer, cut one piece to check that it’s no longer pink inside and the juices run clear.

Can I freeze leftovers?

Yes — you can freeze the cooked coated chicken (without the sauce) in an airtight freezer container for up to 2 months. When ready, thaw overnight in the fridge then reheat in the oven or skillet. Add the sauce fresh after reheating for best texture.

Conclusion

I love how this Coconut Peach Chicken brings together crunchy texture, tropical coconut flavor, and a sweet‑savory peach glaze — all in under 30 minutes. It’s ideal for a weeknight dinner when I want to serve something a bit more exciting than the usual. I hope you enjoy making it and dipping into those juicy bites of flavor!