Coconut Chicken with Strawberry & Pineapple Salsa

I have found that one of my newest favorite ingredients right now is coconut milk. After hearing the great reviews on how coconut fat helps your health I started using it more. I am loving it, and my family is enjoying it too.

I actually pulled the mint out of my backyard “garden”. If you are looking for a plant that just won’t die try mint. You can even start a leaf in a cup of water. I’m known for killing plants but my mint is spreading and thriving like a weed!

Print Recipe

Coconut Chicken with Strawberry & Pineapple Salsa


  • 3/4 cup light coconut milk
  • 1 lb chicken tenders boneless, skinless
  • 1/4 cup Strawberries chopped
  • 1/4 cup pineapple chopped
  • 1 teaspoon lime juice
  • 1 teaspoon mint chopped
  • 1 teaspoon shredded coconut (optional)


  1. Marinate chicken in coconut milk overnight
  2. Place strawberries, pineapple, mint and lime juice in food processor or use a chopper
  3. Process but make sure still chunky
  4. Chill salsa while chicken cooks so flavors blend
  5. Cook chicken on grill till juices run clear
  6. Serve chicken with salsa on top
  7. Garnish with coconut if you wish

[box type=”info” icon=”none”]Servings: 3 | Calories: 167 | Fat: 3 | Carbohydrate: 4 | Fiber: 1 | Protein: 32[/box]

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2 Responses

  1. Sara 3 years ago
    • Pepper Ferguson 3 years ago