Coconut Chicken and Waffles served with a spicy Pink Peppercorn Pineapple Syrup are your new weekend brunch plans.
When I updated my recipe for coconut chicken salad with apricot honey mustard vinaigrette in 2020, Ashley of Cheese Curd in Paradise suggested I serve those same coconut chicken tenders on top of waffles with a spicy pineapple syrup. You better believe I stored that away for a rainy day, and that day was this past weekend.
The waffle itself I decided to leave pretty standard, a good buttermilk or sourdough waffle would be perfect (but if you’re feeling lazy just cook up one from frozen), but the coconut-crusted chicken and spicy pink peppercorn pineapple syrup are where the flavors shine.
Thank you for the delicious suggestion, Ashley!
Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.
Here are today’s #BrunchWeek recipes:
- Air Fryer French Toast Sticks from Palatable Pastime
- Chocolate Chip Coffee Cake from Jolene’s Recipe Journal
- Strawberry Thumbprint Donuts from A Kitchen Hoor’s Adventures
- Vietnamese Coffee Cake from Karen’s Kitchen Stories
Three years ago: The Gift of Quarantine
Four years ago: Maple Bacon Old Fashioned
Eight years ago: Breakfast Grilled Cheese
Ten years ago: Nutella-Stuffed Brown Butter Chocolate Chip Cookies
Eleven years ago: Dark Chocolate Peanut Butter Granola Bars
Twelve years ago: Bacon-Corn Fritters
PINK PEPPERCORN PINEAPPLE SYRUP
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup water
- 1/4 cup crushed pineapple, drained
- 30 whole pink peppercorn, crushed
- 1 tsp maple flavoring, optional
CHICKEN & WAFFLES
- 1 egg
- 1 cup sweetened coconut flakes
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10 chicken tenderloins
- 1/2 cup unsalted butter, melted
- 4-5 favorite waffles
- In a small saucepan over medium heat, add the sugars and water. Bring to a boil, reduce to a simmer for 2 minutes, then remove from the heat. Stir in the pineapple, pink peppercorns, and maple flavoring. Set aside or refrigerate until ready to use.
- Preheat the oven to 400 degrees. Line a baking sheet with a wire rack and coat with nonstick spray; set aside.
- In a shallow bowl, lightly beat the egg. In a second bowl, mix the coconut, flour, salt and pepper.
- Working with one chicken tender at a time, dip the chicken in the egg and then coat with the coconut mixture. Place on the prepared baking sheet. Once all chicken is coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 20-30 minutes.
- Place 2-3 pieces of chicken over each waffle and top with pineapple syrup, serve immediately.
Source: Adapted from my Coconut Chicken Salad and Taste of Home.
Yes to all of this! That syrup sounds amazing. The chicken and waffles looks so delicious.