Recipe: Coconut Chicken with Pineapple-Mango Salsa

INGREDIENTS

egg, lightly beaten

1 tbsp

vegetable oil

1/2 tsp

salt

1/8 tsp

cayenne pepper

1 1/4 cups

flaked coconut

to 16 ounces chicken breast tenderloins

1 8 ounce can

pineapple tidbits (juice pack), drained

1 cup

chopped refrigerated mango slices (about 10 slices)

2 tbsp

snipped fresh cilantro (optional)

1 tbsp

lime juice

1/4 tsp

salt