Summary

Ingredients

• 2 slices canned pineapple
• 300 g chicken fillet (s)
• Salt and pepper, whiter
• 1 egg (s)
• 1 tablespoon desiccated coconut (75 g)
• 2 tablespoons oil

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Instructions

1. Drain the pineapple and cut into 18 pieces. Wash the chicken fillet, pat dry and cut into 18 cubes, season. Whisk the egg. Roll the meat first in egg, then in desiccated coconut, press down a little.
2. Heat the oil, fry the meat in it all around for 3 - 5 minutes, remove. Let cool down. Briefly fry the pineapple in the frying fat, allow to cool.
3. Place the chicken cubes and pineapple pieces on the thin end of the chopsticks. In addition, Asian sauce tastes good for dipping.