Effortless Sheet Pan Crispy Coconut Chicken with Tropical Mango Salsa and Roasted Sweet Potato Fries
Welcome to your new favorite weeknight dinner! This Sheet Pan Crispy Coconut Chicken recipe, complete with a vibrant mango salsa and perfectly roasted sweet potato fries, is designed for busy evenings when you crave something delicious, healthy, and easy to clean up. Forget multiple pots and pans – everything comes together beautifully on a single sheet pan, transforming your kitchen experience.
Unlock Your FREE Budget-Friendly Meal Plan Today!
Discover how to save thousands of dollars on groceries every year with our exclusive, free budget-friendly meal plan ebook. It’s packed with smart tips and delicious recipes to help you eat well without breaking the bank. Don’t miss out on this incredible resource!
Why You’ll Love This Sheet Pan Coconut Chicken Recipe
This Sheet Pan Crispy Coconut Chicken isn’t just a meal; it’s a culinary experience that brings tropical vibes right into your kitchen. It’s incredibly easy to prepare, making it ideal for those hectic weeknights when you still want a homemade meal. The crispy coconut coating on the chicken is simply irresistible, offering a delightful crunch with every bite, perfectly complemented by the juicy tenderness of the chicken inside. Paired with sweet potato fries that roast to perfection alongside the chicken and a fresh, vibrant mango salsa, this dish offers a balanced and exciting flavor profile.
Beyond its fantastic taste, this recipe shines in its simplicity and efficiency. Using a single sheet pan means minimal cleanup, a dream for anyone who dreads washing dishes after dinner. It’s also highly customizable, allowing you to easily swap ingredients based on what you have on hand or your dietary preferences. Whether you’re looking for a healthy dinner option, an exciting new flavor, or just a hassle-free meal, this coconut chicken ticks all the boxes. Prepare to be amazed by how much flavor and joy can come from one sheet pan!
Essential Ingredients and Smart Substitutions
Crafting the perfect Sheet Pan Crispy Coconut Chicken relies on a few key ingredients, but don’t worry if you need to make some swaps. This recipe is wonderfully adaptable!
- Chicken Cutlets: We recommend boneless, skinless chicken cutlets for quick and even cooking. If you have thicker chicken breasts, simply slice them in half lengthwise to create thinner cutlets. This ensures they cook thoroughly and absorb the crispy coating beautifully. For a delicious seafood twist, you can absolutely use large shrimp! Just make sure to peel and de-vein them before coating. Shrimp cooks much faster than chicken, so adjust your baking time accordingly – usually about 8-12 minutes depending on size.
- Flour: All-purpose flour creates a classic base for the crispy coating. If you’re looking for a gluten-free option, any gluten-free all-purpose flour blend will work wonderfully. Almond flour or tapioca starch can also be used for a slightly different texture and flavor, adding another dimension to your crispy crust.
- Eggs: Eggs are crucial for binding the coconut to the chicken. For a plant-based alternative, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit for 5 minutes to thicken) is a great substitute. You could also try a commercial egg replacer.
- Sweetened Shredded Coconut: This is where the magic happens, giving the chicken its distinctive tropical flavor and a lovely crunchy texture. If you prefer a less sweet profile or want to try something different, unsweetened shredded coconut works just as well. For an alternative crunch without the coconut flavor, panko breadcrumbs are an excellent choice, delivering a super crispy crust. Combine panko with a pinch of garlic powder and onion powder for added savory notes.
- Bell Pepper: We love the colorful mix of red, yellow, and green bell peppers for their sweetness and vibrant appearance. However, feel free to get creative with other vegetables! Broccoli florets, cauliflower florets, zucchini slices, or even asparagus spears would be fantastic additions, adding their unique flavors and textures to the pan. Ensure they are cut into similar-sized pieces for even roasting.
- Sweet Potato Fries: Frozen sweet potato fries are a convenient and healthy side that roasts perfectly on the sheet pan. You can easily swap these for regular frozen French fries, or for a different vegetable, consider Brussels sprouts, chopped carrots, or even parsnips. Roasting them alongside the chicken infuses them with flavor and simplifies meal prep.
- Salt: Essential for seasoning. Always salt to taste.
- Sweet Chili Thai Sauce: This is an optional but highly recommended dipping sauce that provides a wonderful sweet and tangy kick, complementing the coconut chicken perfectly.
For the Zesty Mango Salsa:
- Mango: A ripe mango is the star of this salsa, offering a burst of tropical sweetness. If mangoes aren’t in season or you want to experiment, diced peaches or pineapple would create equally delicious and refreshing salsas.
- Red Pepper: Adds a crisp texture and a mild, sweet flavor. Any color bell pepper (yellow or orange) would work well, contributing to the visual appeal and taste.
- Red Onion: Provides a sharp, pungent kick that balances the sweetness of the mango. White or yellow onions can be used for a milder flavor, but red onion truly enhances the salsa’s vibrancy.
- Cilantro: Fresh cilantro brightens the salsa with its herbaceous notes. If you’re not a fan, feel free to omit it entirely, or substitute with finely chopped fresh parsley for a different green accent.
- Lime Juice: Freshly squeezed lime juice is always best for its bright, zesty flavor that cuts through the sweetness. Bottled lime juice can be used in a pinch, but fresh will elevate the salsa significantly.
- Salt: To enhance and balance all the flavors in the salsa.
Step-by-Step Guide: How to Make Crispy Coconut Chicken
Creating this delicious sheet pan meal is simpler than you think! Follow these steps for perfectly crispy coconut chicken and roasted veggies:
- Prepare Your Dredging Station: Set up three shallow bowls for your breading station. One for flour, one for beaten eggs (or flax eggs), and one for the sweetened shredded coconut. This organized approach makes coating the chicken quick and mess-free.
- Coat the Chicken: Take each chicken cutlet and first dredge it thoroughly in the flour, shaking off any excess. Then, dip it into the beaten egg mixture, ensuring it’s fully coated. Finally, press the chicken firmly into the shredded coconut, making sure every surface is generously covered. This triple-coating method is key to a truly crispy crust.
- Arrange on the Pan: Line a large baking sheet with parchment paper for easy cleanup. Place the coated chicken cutlets on one side of the pan, ensuring they are in a single layer with a little space between each piece. This helps them crisp up instead of steaming.
- Add Veggies and Fries: On the same sheet pan, arrange your chopped bell peppers and frozen sweet potato fries. Ensure these are also in a single layer to promote even cooking and crispiness. Drizzle lightly with olive oil and season with salt and pepper to taste.
- Bake to Perfection: Transfer the sheet pan to a preheated oven at 425°F (220°C). Bake for approximately 20-25 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). The sweet potato fries should be tender on the inside and crispy on the outside.
- Prepare the Mango Salsa: While the chicken and fries are baking, prepare your fresh mango salsa. This is a quick step, simply combine all salsa ingredients in a bowl.
- Serve and Enjoy: Once everything is cooked, remove the pan from the oven. Top the crispy coconut chicken with generous spoonfuls of the vibrant mango salsa. Serve immediately with extra sweet chili Thai sauce on the side for dipping. Get ready to enjoy a fantastic, flavorful meal!
Crafting the Perfect Tropical Mango Salsa
This homemade mango salsa is the vibrant, refreshing counterpoint that elevates the crispy coconut chicken to new heights. It’s incredibly easy to whip up and its fresh, tangy-sweet flavors perfectly cut through the richness of the chicken. The best part? It’s so versatile that you’ll find yourself wanting to put it on everything from grilled fish to tacos!
To prepare this delightful salsa, simply dice one ripe mango, half a red pepper, and half a red onion. Combine them in a medium bowl with two tablespoons of fresh chopped cilantro, one tablespoon of fresh lime juice, and about half a teaspoon of salt. Gently mix everything together. For the best flavor, allow the salsa to sit for at least 30 minutes before serving. This brief resting period allows the flavors to meld beautifully, creating a more cohesive and delicious profile. The acidity from the lime juice also helps “cook” the onions slightly, mellowing their raw bite.
This mango salsa will stay fresh in an airtight container in the refrigerator for up to 5 days, making it an excellent component for meal prep. You can enjoy it with this chicken, as a topping for salmon, or even as a simple dip with tortilla chips for a healthy snack!
Here’s what you need for this bright and flavorful mango salsa:
- 1 ripe mango, finely diced
- ½ red bell pepper, finely diced
- ½ red onion, finely diced
- 2 tbsp. fresh cilantro, chopped
- 1 tbsp. fresh lime juice
- ½ tsp. salt (adjust to taste)
Frequently Asked Questions About Sheet Pan Crispy Coconut Chicken
This coconut chicken is a true tropical delight! It offers a beautiful balance of flavors and textures. The chicken itself is tender and juicy, while the coconut crust provides a fantastic crispy exterior and a subtly sweet, nutty aroma. When topped with the fresh mango salsa, you get an explosion of sweet, tangy, and savory notes that transport you straight to a beachside paradise. It’s comforting yet exotic!
The beauty of this sheet pan recipe is that it’s designed to be a complete meal in one go! Your coconut-crusted chicken, colorful bell peppers, and savory sweet potato fries all cook together, simplifying your dinner routine. To complete the experience, serve it with our homemade mango salsa for a fresh, zesty kick and a side of sweet chili Thai sauce for dipping. If you’re looking to vary the sides, feel free to swap the sweet potato fries for regular fries, roasted broccoli, green beans, or even a simple fresh green salad to add more greens.
Each serving of this delicious coconut chicken meal contains approximately 412 calories. It’s a fantastic, healthy option that’s rich in lean protein from the chicken, complex carbohydrates from the sweet potatoes, and essential vitamins from the fresh vegetables and mango salsa. This recipe proves that healthy eating can be incredibly flavorful and satisfying!
Absolutely! While the chicken is best enjoyed fresh out of the oven for maximum crispiness, you can prepare certain components in advance. The mango salsa can be made up to 2-3 days ahead of time and stored in an airtight container in the fridge, allowing the flavors to deepen. You can also bread the chicken a few hours before cooking and keep it refrigerated on a parchment-lined tray, covered, to save time on busy evenings.
For the best results, use a large, heavy-duty baking sheet (often called a half-sheet pan) with raised edges. This size ensures your ingredients are spread in a single layer, which is crucial for even cooking and achieving that desirable crispiness. Using parchment paper is also highly recommended to prevent sticking and make cleanup a breeze.
Storing and Reheating Your Coconut Chicken Leftovers
One of the many benefits of this sheet pan meal is how well it stores, making it perfect for meal prep throughout the week. You can store any leftover crispy coconut chicken, bell peppers, and sweet potato fries in an airtight container in the fridge for up to 5 days. Remember to keep the mango salsa in a separate container to maintain its freshness and prevent the chicken from becoming soggy.
When it comes to reheating, you’ll want to preserve that wonderful crispy texture of the coconut chicken. The best methods involve dry heat:
- Stovetop: Heat a pan over medium heat. Add the chicken and fries, and cook for 3-4 minutes, flipping occasionally, until heated through and crispy.
- Oven: Preheat your oven to 375°F (190°C). Spread the chicken and fries on a baking sheet and reheat for about 10 minutes, or until warmed through and crispy.
While you can reheat this meal in the microwave if you’re in a real hurry, be aware that the coconut coating will lose much of its crispiness. For the best experience, we highly recommend the oven or stovetop methods to bring back that delicious crunch!
Can You Freeze Coconut Chicken?
Yes, you absolutely can freeze the crispy coconut chicken for future meals! This makes it an excellent option for long-term meal prep. However, we do not recommend freezing the bell peppers or cooked sweet potato fries, as their texture can become mushy and unappealing upon thawing.
To freeze the chicken:
- Allow the cooked coconut chicken to cool completely to room temperature. This is crucial to prevent ice crystals from forming.
- Place the cooled chicken pieces in a single layer on a baking sheet and freeze for about 1-2 hours until solid. This “flash freezing” step prevents them from sticking together.
- Once flash-frozen, transfer the chicken to freezer-safe glass containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
- Store in the freezer for up to 3 months.
When you’re ready to enjoy, simply let the frozen coconut chicken defrost in the refrigerator overnight. Once thawed, reheat it using the stovetop or oven methods described above to restore its delicious crispiness. This way, you can enjoy a quick and flavorful meal even on your busiest days!
Discover More Delicious Sheet Pan Chicken Recipes
If you’ve fallen in love with the convenience and flavor of this sheet pan meal, you’re in luck! Sheet pan dinners are a fantastic way to get a complete, delicious meal on the table with minimal effort and cleanup. Here are some more of our favorite chicken sheet pan recipes that we know you’ll enjoy:
- Sheet Pan Chicken and Asparagus
- Sheet Pan Bruschetta Chicken
- Sheet Pan Chicken Fajitas
Recommended Meal Prep Tools for This Recipe
Making this sheet pan crispy coconut chicken even easier requires the right tools. Here are a couple of our top recommendations to help you with prep and storage:
- Grab some glass meal prep bowls for your leftovers. They’re excellent for keeping food fresh and are microwave and oven safe for easy reheating.
- I get all my free-range chicken breasts from Butcher Box. Their quality and convenience make a real difference in the taste and nutritional value of my meals.
Sheet Pan Crispy Coconut Chicken
Print
Pin
Rate
SEND ME MY PLAN
Ingredients
- 4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
- 1 cup flour
- 2 eggs
- 1 cup sweetened shredded coconut
- 1/2 each red, yellow and green pepper, chopped
- 1 cup frozen sweet potato fries (as much as you can fit onto the pan)
- Salt to taste
- Sweet chili Thai sauce (to serve)
Mango Salsa
- 1 mango, diced
- 1/2 red pepper, diced
- 1/2 red onion, diced
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
-
Preheat oven to 425 F (220 C). Set up three shallow bowls for breading: one with flour, one with beaten eggs, and one with sweetened shredded coconut. Dredge each chicken cutlet first in flour, shaking off excess, then dip into egg, and finally coat generously in coconut. Place each coated cutlet on a parchment-lined baking sheet, ensuring they are in a single layer with some space between them.
-
Add the chopped bell peppers to the same baking sheet, seasoning them with a bit of salt & pepper. Next, add the frozen sweet potato fries, arranging them in a single layer without overcrowding the pan. Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown, cooked through (internal temperature of 165°F/74°C), and the fries are crispy.
-
While the chicken and vegetables are cooking in the oven, prepare the mango salsa. In a medium bowl, combine all the diced mango, red pepper, red onion, chopped cilantro, lime juice, and salt. Stir gently to combine. Let the salsa sit for at least 30 minutes for the flavors to meld. This step is optional if you prefer to serve the chicken simply with sweet chili Thai dipping sauce, but the salsa adds a wonderful fresh, tropical element.
-
Once everything is cooked to perfection, remove the baking sheet from the oven. Serve the crispy coconut chicken immediately, topped with generous spoonfuls of the fresh mango salsa and a side of sweet chili Thai sauce for dipping. Enjoy your vibrant and flavorful tropical meal!
Video
Notes
Coconut Crusted Shrimp: For a delicious variation, follow the same breading and cooking instructions using large, peeled, and de-veined shrimp. Adjust baking time to 8-12 minutes, or until shrimp are pink and opaque.
Side Options: Feel free to customize your meal by swapping out the sweet potato fries for regular frozen fries, roasted broccoli, zucchini, or any other preferred vegetable. Ensure vegetables are cut to a similar size for even cooking.
Storage Tips: Store leftovers of the coconut chicken, bell peppers, and fries in an airtight container in the fridge for up to 5 days. Keep the mango salsa separate to maintain its freshness.
Reheating for Crispiness: To best preserve the crispy coating, reheat chicken and fries in the oven at 375°F (190°C) for about 10 minutes, or in a pan on the stovetop over medium heat for 3-4 minutes, flipping occasionally. Avoid microwaving if you want to maintain crunch.
Freezing Instructions: Cooked coconut chicken can be frozen for up to 3 months. Let it cool completely, then flash freeze on a baking sheet before transferring to freezer-safe bags or containers. Thaw overnight in the fridge and reheat as directed for best results.
Nutrition
