What reminds you of the tropics more than coconut and pineapple?  This dinner comes together in 30 minutes, and might just please the picky kids, too!

Coconut Crusted Chicken Strips with Pineapple Sauce

4 x 3 oz chicken breasts, cut into strips
1/3 cup unsweetened shredded coconut
1 tsp ground coriander (dried cilantro) *can omit if  you don’t have it
1 tsp garlic powder
1/2 cup liquid egg whites

For the Pineapple Sauce:
1 cup crushed or cubed canned pineapple in juice (or use frozen or fresh pineapple)
2-3 packets of stevia
1 tsp cornstarch
1/4 cup water

Preheat oven to 400 degrees F.   In a small bowl, add egg whites.  In another shallow dish, add coconut, garlic powder and coriander.  Dip chicken in egg, then in coconut mixture.  Place in an oven proof dish sprayed with cooking spray.  Bake for 20-25 minutes, flipping once until just golden.

Meanwhile, in a small pot, heat the crushed pineapple.  If using chunks of pineapple, mash with potato masher.  Add stevia and simmer for 5-10 minutes.  Dissolve cornstarch in water and pour into saucepan.  Heat until thickened.

Nutrition (per 3 oz chicken & 1/4 cup pineapple sauce) Calories: 314  Fat: 17g  Carbs: 15g  Fiber: 3.4g  Sugars: 8g  Sodium: 284mg  Protein: 23g