Baked Coconut Chicken Tenders With Mango Mustard Sauce

Baked Coconut Chicken Tenders With Mango Mustard Sauce

Has it really been a week since I posted a new recipe for you guys? I’m hiding below my pillow but please don’t be mad. Because these baked coconut chicken tenders with mango mustard dipping sauce are going to make up for everything. And because I’ve been on an amazing trip sponsored by Teabox all the waaaaaay in Assam and that’s where this post is coming from!

I’m going to tell you all about my trip and how I’ve been travelling through Assam sampling the food, the culture and the beautiful teas as soon as I’m back. And if you’ve been following me on Snapchat (my_foodstory) you already know what I’ve been up to! But today let’s quickly talk about why you need to make these baked coconut chicken tenders STAT!

Remember the best ever dipping sauce from last week which was a crazy combination of mango and mustard? Ummm these baked coconut chicken tenders and that mango mustard sauce were kinda made for each other. Because it’s all so tropical and so fresh and so summery.

Because you want a little bit of summer even when it’s not and this combination will keep you feeling happy and sunny all year long! Plus it’s baked, so heaaaaaalthy and is dipped in a spicy coconut mixture which sort of crisps up in the oven and gives you that amazing golden crust that all chicken tenders must have!

I’m telling you, right this minute, I almost wish I was back home with a mug of beer, feet up on the couch and biting into these juicy chicken tenders. I’m really in love with mango and coconut as ingredients. If you’ve been around, you know how obsessed I’ve been with mangoes this summer because umm, they go away for an entire year once seasons done. And coconut is like my second love – curries, bakes, desserts – I need to use it in everything!

Baked Coconut Chicken Tenders With Mango Mustard Sauce
Baked Coconut Chicken Tenders With Mango Mustard Sauce


  • 3 poundeds Chicken Breasts , to 1/2 inchs thickness and cut into strips

For the Brine/Marinade

  • 1 1/2 cups coconut milk
  • 1 teaspoon lemon zest
  • 1 teaspoon Chili Flakes
  • 1 teaspoon salt

For the Coating

  • 3 Eggs large
  • 1 1/2 cups rice flour
  • 3 cups coconut unsweetened Shredded
  • 1 teaspoon Sriracha
  • 1/2 teaspoon Chili Flakes
  • to taste salt


  1. In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  2. When ready to bake, preheat oven to 200C/400F.
  3. Line a baking sheet with greased aluminium foil or parchment paper.
  4. Now start by creating an assembly line of ingredients.
  5. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour.
  6. In the second bowl season eggs with salt and whisk them with sriracha and 2 tablespoons water.
  7. And in the third place shredded coconut seasoned lightly with salt and chili flakes.
  8. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture.
  9. Place the strip on the greased and lined baking sheet.
  10. Repeat this till all the strips have been coated.
  11. Bake for 20-25 minutes till golden and cooked through.

You can find complete recipes of this Baked Coconut Chicken Tenders With Mango Mustard Sauce in



I was scrolling through instagram and couldn’t believe how many “back to school” pics I saw – so cute – but shocking!  When I was in school, many moons ago, we always started school the Thursday after Labor Day and it still felt way too soon.  So with the hustle and bustle of of back-to-school either in full swing or coming shortly, and the accompanying moans and groans, I bring you an easy grilled Hawaiian chicken with only one dish to wash so you can escape into should-be-summer dreams with every juicy, Brown Sugar Pineapple Chicken bite.

The sticky sweet and tangy pineapple chicken is marinated in a delectable pineapple marinade that becomes the tantalizing Brown Sugar Pineapple Glaze that you brush all over your chicken after grilling OR if you are cooking indoors, you simply add your reserved marinade/glaze ingredients to the pan after you cook your chicken, let it thicken slightly, then add your chicken back to the pan to bath in all the tropical glory.

This is one of my favorite methods of cooking – to reserve some of the marinade, thicken it with cornstarch and it instantly becomes your glaze – double the flavor WITHOUT double work!  You can taste where I’ve done this in my: Sweet Chili Shrimp, Cajun Honey Mustard Chicken, Buffalo Chicken, and Asian BBQ Salmon – all of which would be delectable back to school meals.

The to-live-for marinade/glaze is a harmonious concoction of brown sugar, pineapple juice, lemon juice, ketchup, soy and Dijon for added depth and some spices. Whisk all the ingredients together and that is all your prep work for a total of maybe 5 minutes AND you only have one bowl to throw in the dishwasher. winning.

Serve this Brown Sugar Pineapple Chicken with some rice to soak up the extra glaze (because otherwise you will be licking it from the pan), some veggies, and caramelized juicy pineapple. or on top of salad or even in tacos for a complete meal. And let the tantalizing tropical Hawaiian chicken flavors whisk you away to where school still doesn’t start in August. At least for one meal.



  • 2 pounds chicken tenderloins OR skinless chicken breasts, pounded thin
  • 1/4 cup olive oil
  • 2 teaspoons cornstarch
  • Marinade/Glaze
  • 1 cup pineapple juice
  • 1/3 cup + 1 tablespoon) packed brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons ketchup
  • 2 tablespoons red wine vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons Asian chili sauce (like Sambal Oelek)
  • 1 tsp EACH salt, garlic pwdr, ginger pwdr
  • 1/2 teaspoon onion powder
  • Garnish (optional)
  • chopped green onions
  • lemon zest
  • additional Asian chili sauce to taste


  1. Whisk the Marinade/Glaze ingredients together in a medium bowl.
  2. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil.
  3. Add the chicken and marinate 2-4 hours in the refrigerator.
  4. Refrigerate the remaining marinade (will become your Glaze) separately.
  5. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
  6. GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
  7. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
  8. Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch.
  9. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don’t have room on your grill).
  10. Once simmering, remove lid and whisk until thickened.
  11. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
  12. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).

You can find complete recipes of this BROWN SUGAR PINEAPPLE CHICKEN in



Bursting with lemon flavor, this is a delicious way to turn plain rice into an exotic dish, and it’s the perfect accompaniment to any meats and/or veggies.

HELLO! What’s up what’s up?! I have very important news. Very. I took almost an entire week away from the blog! I’m shocked at myself. I still worked, but away from home and WITH people!

🙌 As in, not by myself in a kitchen creating recipes and taking photos in a 2×4 make-believe studio for 8 hours a day. #foodbloggerproblems

Sneak peek of where I was and what I did:

Will talk to you about it in an upcoming post. EEEP!

I know. You came here for the rice.

Have you ever had Lemon Rice?! If not, you really, really, reaaaallllly should! It will change you 4EVA.

You know what’s in here, right? I mean, besides the lemon. Any ideas? It’s turmeric! That’s why it’s so golden and pretty and SO freakin’ hard to photograph! Yellow food is my enemy. But, who cares… I brought you sunshine in a dish! The rice is amazing and that is all that we need to worry about.

Now, before my Indian friends notice that there’s no roasted peanuts in here and red chilies, allow me to explain. This is how we, Macedonians, make it: green onions, garlic, lemon zest and as much lemon juice as one needs. I, however, did add a bit of extra: turmeric. In as far as I know, we don’t use turmeric, but I had to stir it in – it’s just too pretty and too good-for-you to pass up.



  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 green onions, white parts only, cut into thin rounds (reserve green parts for garnish)
  • 3 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 1 cup long grain rice
  • ¼ teaspoon turmeric powder
  • salt and fresh ground pepper, to taste
  • 1 cup low sodium vegetable broth
  • 1 cup 2% milk
  • Juice of 1 lemon (about 3 tablespoons)
  • chopped fresh dill, for garnish
  • chopped green onions, for garnish


  1. Melt butter and heat olive oil in a nonstick pan.
  2. Add onions and cook for 1 minute.
  3. Stir in garlic and lemon zest; continue to cook and stir for 30 seconds, or until fragrant.
  4. Add rice; season with turmeric, salt and pepper, and cook and stir for 1 minute.
  5. Stir in vegetable broth, milk, and lemon juice.
  6. Turn up the heat and bring mixture to a boil.
  7. Reduce heat to a simmer; cover the pan and simmer for 18 to 20 minutes, or until liquid has evaporated.

You can find complete recipes of this LEMON RICE RECIPE in



Garlic Butter lends an amazing flavor to this speedy and incredibly delicious meal with Shrimp and Rice.

Garlic Buttah! Like more PLEASE!

Hi Hi!

Do you own a Thigh Master? How about a FlowBee? A ShamWow?!? Oh my Gosh, you have a ShamWow, don’t you?!

We had all three. Yeppers, we did. Those 1990s infomercials really struck a chord with my parents. Anything that was “$19.99 AND you get all these attachments for FREE!!!” was delivered to our door.

ASK me just how many times they used those items. I’ll tell you. ONE time.

The FlowBee was just a funny disaster. I mean, come on…cutting your hair with a crazy hose. That’s nuts.

The Thigh Master? Well, I just don’t know. A few months back, I found it in my parent’s garage still in its original box. No one even gave it a go. Money well spent…

Then there’s the ShamWow. According to my mom, she used it two times and she didn’t like it, saying that her Dollar Store sponges were “so much better!”

Moral of the story? Don’t watch TV past your bedtime and don’t be wasteful. That $60+ dollars they wasted could have gone toward a new Nintendo Game Boy or a new pair of Z. Cavaricci’s!

Also? Speaking of not being wasteful… Let’s not throw away the leftover shrimp from the weekend, and let’s use the rest of our Minute Rice from last week to make this, Garlic Butter Shrimp and Rice!

Sometimes you just need an easy dinner. A dinner that will practically make itself while you paint your nails and help your lil’ ones with homework.

This is one of my go-to recipes when I have zero time to think and absolutely no time to prepare. THIS is that. It takes just twenty minutes, if that, and there’s very little clean-up. Besides, garlic and butter. I mean, duh! Thank you beautiful flavors for making me love dang good food.



  • 1 cup dry rice (I use Minute Rice)
  • 6 tablespoons butter
  • 3 to 4 garlic cloves, minced
  • 1 bag (12-ounces) extra large, cooked, peeled, deveined shrimp
  • 1/4-cup shredded parmesan cheese
  • 3 tablespoons skim milk
  • 2 tablespoons chopped fresh parsley
  • salt and fresh ground pepper, to taste
  • shredded parmesan cheese for garnish, optional


  1. Prepare rice according to the directions on the box.
  2. In a large skillet, melt butter over medium-heat.
  3. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
  4. Stir in the shrimp and cook for 1 minute, stirring frequently.
  5. Add prepared rice to the skillet and mix until well combined.

You can find complete recipes of this GARLIC BUTTER SHRIMP AND RICE in